Japanese Eggplant Curry recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs tender eggplant with Japanese-style curry and rice. The rich, gently sweet curry goes beautifully with the moist eggplant, making it a…
This one-bowl meal pairs tender eggplant with Japanese-style curry and rice. The rich, gently sweet curry goes beautifully with the moist eggplant, making it a satisfying choice for lunch or dinner.
Japanese · 30 minutes to cook
Nutrition (per 619g serving): 532.8 kcal · protein 9g · carbohydrate 86.9g · fat 15.6g · sodium 616.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sauté the eggplant in oil first to make it tender and help it blend with the curry.
Tips: Stir in the curry powder a little at a time to keep it from clumping.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Eggplant — 1 pc
- Onion — 0.3 pc
- Curry powder — 1.5 Tbsp
- Cooking oil — 1 Tbsp
- Water — 180 ml