Uova al Curry copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 8 large eggs
- 2 medium eggplants
- 16 ounce can of crushed tomatoe
- 1 tsp powdered curry
- 1 tsp fresh chopped parsley
- 4 tblsps extra virgin olive oil
- 1 clove garlic
- Salt and pepper to taste
Directions
- Wash. dry eggplant. Cut of both ends of eggplant. Cut into small cubes. Place I ncolander and sprinkle 1 tsp of salt on top, let sit for 30 minutes. Rinse and pat dry.
- In sauté pan heat 1 tblsp olive oil, whole garlic clove for 1 minute. Place in eggplant cubes and powdered curry. Cook over low heat for 15 minutes.
- Add in crushed tomatoes,salt and pepper to taste. Cook for another 20 minutes over low heat.
- I n separate pot cook eggs in boiling water for 10-15 minutes or until hardboiled. Peel.
- Remove eggplant from heat. Remove garlic clove. Sprinkle with chopped parsley. Arrange 2 eggs on each serving plate and cover with eggplant mixture.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2336g | |
| Calories 1542 | |
| Calories from Fat 866 | 56% |
| Total Fat 97.49g | 122% |
| Saturated Fat 20.34g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 1668mg | 556% |
| Sodium 1208mg | 50% |
| Potassium 5204mg | 149% |
| Total Carbs 119.95g | 32% |
| Dietary Fiber 57.7g | 192% |
| Sugars 36.24g | 24% |
| Protein 72.04g | 115% |
