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  • Healthy Serving: Recipe Directory

  • Eggplant Pecan Curry

  • Ingredients:

    • 2 tbs. olive oil
    • 3 medium cloves crushed garlic
    • 1 tsp. freshly-grated ginger root
    • 1 ½ cups minced onion
    • ½ tsp. salt
    • 1 tsp. dry mustard
    • 1 ½ tsp. turmeric
    • ¼ tsp. cayenne pepper
    • 1 tsp. ground cumin
    • ½ tsp. allspice
    • 2 tbs. flour (unbleached white) water as needed to prevent sticking. (about ½ cup)
    • 1 1-lb. eggplant, in 1-inch cubes
    • 1 red bell pepper, sliced
    • 1 cup chopped, toasted pecans
    • 2/3 evaporated skim milk
    • 1 medium sized ripe tomato, chopped


    1. In a very large, heavy skillet, cook garlic, ginger, and onion in olive oil with salt over medium heat. Stir frequently, and cook for 5 minutes.
    2. Add spices, and gradually sprinkle in the flour. Continue stirring and cooking another 5-8 minutes. Add water, a little at a time, if needed to prevent sticking.
    3. Add eggplant, stir well, and cover. Lower the heat, and let it cook about 12-15 minutes. Interrupt it every so often for a stir, and to see if perhaps it needs to even a little more water to further prevent sticking.
    4. When the eggplant is tender, add the remaining ingredients. Cook and stir over low heat another 5-8 minutes.

    Sue Tiller, RDThis is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Sue Tiller, RD. More about nutrition services at Rhode Island Hospital.