Name: Egg and Eggplant Curry
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 6
Ingredients: 60 ml vegetable oil; 450 g eggplants; 300 ml water; 1 tsp tamarind concentrate, soup base mix; 1 tsp sugar; 1 tsp salt; 6 hard boiled eggs; 6 red chilies; 1 stalk lemongrass; 1 inch ginger; 1 medium onion, peeled; 2 cloves garlic, peeled

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields6 Servings

Prep Time15 minsCook Time23 minsTotal Time38 mins

INGREDIENTS :

60 ml vegetable oil

450 g eggplants

300 ml water

1 tsp tamarind concentrate, soup base mix

1 tsp sugar

1 tsp salt

6 hard boiled eggs

Spice Paste

6 red chilies

1 stalk lemongrass

1 inch ginger

1 medium onion, peeled

2 cloves garlic, peeled

COOKING METHODS :

Hard Boiled Eggs
- Place in eggs in the mixing jar and pour in water over the eggs to boil. Set-asides.
Timer: 14 Minutes / Temperature: 100°C

Notes : Refer to boiled egg recipes. DO NOT SET SPEED

- Add all spice paste ingredients into mixing jar to chop.
Settings: Press TURBO 3 Seconds

- Add in oil into mixing jar to saute until fragrant.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C / Heat Power : 5

- Add eggplants and water to boil.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 120°C

- Add tamarind paste, sugar and salt to cook until eggplants are not quite tender as yet.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature : 120°C

- Add reserved eggs and continue to cook until eggplants are tender.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 120°C

- Transfer into serving plate and serve with rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 297

% Daily Value *
Total Fat 15.9g25%
Saturated Fat 3.5g18%
Cholesterol 164mg55%
Sodium 487mg21%
Potassium 966mg28%
Total Carbohydrate 34g12%
Dietary Fiber 13.7g55%
Sugars 19.5g
Protein 10.5g21%

Calcium 4%
Iron 19%
Vitamin D 77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients