Roasted Eggplant in Peanut Curry

Roasted Eggplant in Peanut Curry Recipe

The roasted eggplant peanut curry is a delicious curry made from roasted brinjal (eggplants) and cooked along with peanuts and oat milk. Serve the curry for a quick weeknight dinner along with brown rice and a salad.

Cooking time
30 min
Serves
4
3
180
CALORIES
Fit Foodie Index

Ingredients

    • 1 large eggplant (Brinjal), cut into small wedges
    • 1 tablespoon of peanut butter
    • 40 grams Saffola pepper and spice oats
    • 100 ml of coconut milk
    • 1 tablespoon of Schezwan sauce
    • a teaspoon of brown sugar
    • 2 cloves garlic, finely chopped
    • 2 dry red chilies
    • 1 teaspoon of sesame oil for cooking
    • Salt to taste

How to make Roasted Eggplant in Peanut Curry

    • Heat the oil in a heavy bottomed pan on medium heat; add the garlic, red chillies, eggplants, salt to taste and saute the eggplants on low heat with the pan covered until soft and tender
    • In a small bowl, whisk together the peanut butter, Schezwan sauce, oats and coconut milk along with 1 cup of water
    • Once the eggplants are cooked, pour the peanut butter mixture to the eggplant and gently stir
    • Turn the heat to high and give the mixture a 2 to 3 minute boil until the sauce curry thickens up
    • Adjust the spice and salt levels to suit your taste. Serve with hot steamed rice or noodles

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Comments

Super

Super

Feb 08, 2016

4
Average: 4 (1 vote)
3

:)

:)

Jun 10, 2015

4
Average: 4 (1 vote)
3

Easy tasty n healthy recipe

Easy tasty n healthy recipe

May 18, 2015

4
Average: 4 (1 vote)
3
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