Ingredients
- ½ teaspoon ground cumin
- ½ teaspoon curry powder
- ⅓ cup olive oil
- 1 clove garlic, peeled and chopped
- 1 medium onion, peeled and chopped
- 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
- 15 button mushrooms, halved or quartered if large
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
265 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 5 grams protein; 244 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.
35 minutes
Dining and Cooking