Mediterranean Diet Eggplant and Potato Curry

Dive into the warm, comforting flavors of this Mediterranean Diet Eggplant and Potato Curry, a wholesome plant-based dish packed with nutritious ingredients and bold spices. Tender eggplant and hearty potatoes are simmered in a rich, aromatic tomato and vegetable broth infused with turmeric, cumin, and coriander, creating a perfectly balanced blend of smoky and savory flavors. Finished with a sprinkle of fresh parsley and a squeeze of lemon for brightness, this curry is a delicious and satisfying option for those seeking healthy, Mediterranean-inspired meals. Ready in just an hour, it's perfect for busy weeknights or cozy weekend dinners, and pairs beautifully with crusty bread or fluffy rice. With its focus on fresh vegetables, extra virgin olive oil, and vibrant spices, this recipe embodies the healthful simplicity and bold tastes of the Mediterranean diet.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large eggplant
• 3 medium potatoes
• 3 tablespoons extra virgin olive oil
• 1 large onion
• 4 garlic cloves
• 1 14-ounce can canned crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley
• 1 lemon

Directions

Step 1

Slice the eggplant into 1-inch cubes and place them in a bowl. Sprinkle with a little salt and set aside for about 10 minutes to draw out any bitterness.

Step 2

Peel and cube the potatoes into 1-inch pieces.

Step 3

Finely chop the onion and mince the garlic cloves.

Step 4

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.

Step 5

Rinse the eggplant cubes under water to remove excess salt, then pat them dry with a paper towel.

Step 6

Add the minced garlic to the onions and sauté for another minute until fragrant.

Step 7

Add the eggplant cubes to the pan, stirring occasionally, and cook until they start to brown, about 5 minutes.

Step 8

Add the cubed potatoes to the skillet and stir to combine with the eggplant.

Step 9

Pour in the crushed tomatoes and vegetable broth, mixing to ensure everything is coated.

Step 10

Stir in the turmeric, cumin, coriander, cayenne pepper, salt, and black pepper.

Step 11

Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 30 minutes, or until the potatoes are tender.

Step 12

Check seasoning and adjust salt and pepper if needed.

Step 13

Chop the fresh parsley and add it to the curry just before serving for a fresh touch.

Step 14

Serve the curry warm, with a squeeze of lemon over the top for a touch of brightness.

Nutrition Facts

Serving size	(2409.8g)

Amount per serving	% Daily Value*
Calories	1513.9

Total Fat 50.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 4821.0mg	0%
Total Carbohydrate 252.5g	0%
Dietary Fiber 52.1g	0%
Total Sugars 64.6g
Protein 40.3g	0%

Vitamin D 0IU	0%
Calcium 460.8mg	0%
Iron 19.3mg	0%
Potassium 7586.0mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 28.0%

Protein: 9.9%

Carbs: 62.1%