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 Nutrition

The flavor of eggplant is fantastic and the great thing about it is that it is so good for you. There are virtually no calories in eggplant (about 20 calories in a cup of raw fruit). It has very little fat or carbohydrates but it has tons of fiber (2 grams in a cup).


Eggplant Curry with Rice Noodles

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

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe 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