Eggplant Curry

This is a curry I found doing a recipe search at Calorie Count! The nutrition facts can be found here.

Eggplant Curry

Ingredients:

1 large  eggplant

2 tbsp  vegetable oil

1 tsp  cumin seeds

1 medium  onion, thinly sliced

1 tbsp  ginger garlic paste

1 clove  garlic, minced

1 tbsp  curry powder

1  tomato, diced

½ cup  plain yogurt

1  fresh jalapeno chile pepper, finely chopped

1 tsp  salt

1/8 cup  cilantro, finely chopped

Directions:

Preheat oven to 450 degrees.

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.