Lean and Green Entree | Eggplant Curry with Eggs

If you are looking for a Indian inspired meal packed with flavor, look no further! Enjoy this delicious dish!

Lean and Green Entree | Eggplant Curry with Eggs

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


  • 1/2 tsp black ground pepper
  • 1/2 tsp cayenne pepper
  • 1 tbsp coarsely chopped fresh coriander (optional)
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 4 cups diced eggplant
  • 12 eggs
  • 2 tsp minced fresh ginger root
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 4 scallions, trimmed and sliced thin
  • 3/4 lb tomatoes, diced small
  • 1 tbsp turmeric
  • 1 cup water


  • In a mixing bowl, toss the eggplant with the salt, ginger, garlic, scallions, cumin, turmeric, ground coriander, cayenne pepper and black pepper and allow to sit for 15 to 20 minutes.
  • Place the eggplant into a wide skillet and add the tomatoes and one cup of water. Cover the skillet with a lid and begin to cook gently, stirring occasionally, adding water as needed to create a stew.
  • When the eggplants are tender, create 12 little indentations with a ladle into the eggplant stew. Crack a raw egg into each indentation, cover the skillet with a lid, and continue to cook very gently until the eggs are cooked, about 5 minutes.
  • Remove from heat, sprinkle with coriander, and serve hot.
Keyword Gluten Free, Keto

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