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Egg and Eggplant Curry

Yields6 ServingsPrep 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 :
1

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

2

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

3

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

4

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

5

- 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

6

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

7

- Transfer into serving plate and serve with rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories297
% Daily Value *
Total Fat 15.9g21%

Saturated Fat 3.5g18%
Cholesterol 164mg55%
Sodium 487mg22%
Total Carbohydrate 34g13%

Dietary Fiber 13.7g49%
Total Sugars 19.5g
Protein 10.5g
Calcium 4mg1%
Iron 19mg106%
Potassium 966mg21%
Vitamin D 77mcg385%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.