Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 4 servings

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This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in sodium
lower in sodium

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Thai Curried Eggplant with Basil
This recipe serves:   
2 tablespoon yellow curry paste
1 cup lite coconut milk
1/4 cup shredded basil leaves (preferably Thai)
1 firm mango, peeled, pitted and chopped
2 teaspoons olive oil
2 small onions, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
6 medium eggplants (preferably Japanese), chopped into 1" cubes
salt to taste
freshly ground black pepper

Cooking Instructions
1. Combine the curry paste, coconut milk, basil and mango in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.

4. Stir in the curry mixture and serve.

Serving Size: about 1 1/2 cups

Nutritional Information
Number of Servings: 4
Per Serving
Calories 364 Carbohydrate 63 g
Fat 8 g Fiber 22 g
Protein 12 g Saturated Fat 3 g
Sodium 235 mg    


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