dish
Thai Curried Eggplant with Basil

4
Serves
364
Calories
16
Nutrients
14
Vitamins

Ingredients

2 tablespoon yellow curry paste
1 cup lite coconut milk
1/4 cup shredded basil leaves (preferably Thai)
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

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

Nutrition Information

Number of Servings: 4
Calories
364
Protein
12 g
Total Carbohydrate
63 g
Dietary Fiber
22 g
Soluble Fiber
7 g
Insoluble Fiber
11 g
Sugar
38 g
Total Fat
8 g
Saturated Fat
3 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
2 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
12 %
Percent Calories from Carbohydrate
68 %
Percent Calories from Fat
20 %
Vitamin A
2710 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
35 mg
Vitamin D
0 IU
Folate
152 mcg
Vitamin E
2 IU
Vitamin K
3 mcg
Pantothenic Acid
2 mg
Calcium
104 mg
Iron
4 mg
Phosphorus
226 mg
Potassium
1890 mg
Sodium
235 mg
Zinc
1 mg