Baked Curry Eggplant With Basmati Rice

by prash


For 2

  • 1 large eggplant
  • 1 teaspoon of curry powder
  • Salt and Pepper To Taste
  • 1 teaspoon of garlic powder
  • Extra virgin olive oil q-b
  • 1 chilli pepper
  • 1 bunch of parsley
  • Wild rice about 1 cup
  • 2-3 tablespoons of vegan yogurt

 Cooking Method

Wash and cut the eggplant in half, then make diamond-shaped on top. Season with salt, pepper, sprinkle with curry, garlic powder and extra virgin olive oil.

Bake in a preheated oven at 352F for about 20 minutes or until you see that they are golden brown.

Separately boil the wild rice as written in the package. Once ready, drain

Serve the eggplant with rice, sprinkled with chopped parsley, chilli and vegan yogurt.


Let Us Know Your Thought’s In Comment’s 

Vegan Vitamin 

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More