I want to share this yummy, filling eggplant curry recipe I tried the other day!
So… eggplants were on sale when I did my grocery shopping the other day and I bought a few having no clue what I was actually going to make with them. So, I got home and googled “oil-free vegan eggplant recipes” and this is what I found!
Here’s a link to the original recipe that I followed (with a few tweaks): https://blog.fatfreevegan.com/2011/01/eggplant-and-chickpea-curry.html (I’m happy I found this blog as well, because it’s full of oil-free vegan recipes I want to try!)
The tweaks I made to the recipe are as follows:
I didn’t use: cumin seeds ( I used a teaspoon of cumin powder)
I didn’t use: coriander, turmeric, asafetida, parsely or cilantro.
I also topped the dish off with avocado!
I added a bit of coarse sea salt to taste.
Other than that, I followed the recipe exactly.
The result? I loved it! I had leftovers that actually tasted more flavorful the next day.
My biggest takeaway from making this recipe is that I want to experiment with eggplant dishes even more! It’s such a flavorful vegetable and so low in calorie density! Only 111 calories per pound.
I tend to stick with the same foods on repeat and it’s nice to introduce something new once in a while! Try the recipe and let me know what you think.
xo, Melissa
