Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant. -Ursula LeGuin, Writer

The refrigerator light goes on...

I love cooking with paneer. It's a medium fat cheese with 8 grams of fat in a serving, but there's no sodium added. While this makes for a mild cheese, I think that it works as a perfect complement to full flavored sauces and spicy foods.


Eggplant Curry with Rice Noodles

Servings: 2 | Serving size: 1 1/2 ounces noodles and veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.


  • 1 tsp olive oil
  • 1 small onion (sliced)
  • 4 ounces crimini mushrooms (quartered)
  • 1 large carrot (peeled and cubed)
  • 1 eggplant (about 1/2 pound) (cut into large cubes)
  • 1 tsp curry powder
  • 1/4 cup light coconut milk
  • 1/8 tsp salt
  • 1/2 tsp sugar
  • 1 3/4 cup water
  • fresh ground black pepper (to taste)
  • 1/3 cup raisins
  • 3 ounces paneer cheese (cubed)
  • 3 ounces rice noodles

Mix together the water, curry powder, coconut milk, sugar, salt and pepper in a small bowl. Set aside.

Place the olive oil in a large non-stick skillet (one with a lid) over medium-high heat. Add the onion and cook, tossing frequently, for two minutes.

Add the carrot, eggplant, and mushrooms, toss together, and cover. Reduce heat to medium. Cook for 6-8 minutes, tossing occasionally, until the eggplant begins to soften.

Add the curry mixture, rice noodles and raisin, cover, and allow to cook for 5 minutes. Stir and add paneer. Toss and recover.

Cook for another 3 - 5 minutes until the noodles are done.

Nutrition Facts

Serving size: 1 1/2 ounces noodles and veggies

Servings: 2

Amount Per Serving

Calories 542 Calories from Fat 140
% Daily Value
Total Fat 16g 25%
    Saturated Fat 9g 45%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 29mg 10%
Sodium 479mg 20%
Total Carbohydrates 87g 29%
    Dietary Fiber 8g 34%
    Sugars 33g
Protein 17g
Vitamin A 128% Vitamin C 15%
Calcium 39% Iron 14%
Vitamin K 14 mcg Potassium 1097 mg
Magnesium 446 mg