Eggplant Curry with Cucumber-Yogurt Sauce

Ingredients

• 3/4 cup plain yogurt whole-milk
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/2 cucumber peeled and grated, about 2/3 cup
• 2 eggplants medium, about 1 1/2 lbs total, cut crosswise into 1/3-inch slices
• 1/2 cup avocado oil for sauteing and frying
• 1 onion medium, chopped
• 1 large carrot peeled and chopped
• 5 plum medium, /Roma tomatoes, chopped
• 2 tablespoons curry powder good quality, or homemade, even, divided
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 ground cardamom teasopons
• 1 pinch saffron optional, it’s good with and without
• 1/2 cup dry white wine or chicken/vegetable broth
• 1/2 cup grated Parmesan cheese

Nutrition

• Calories : 330 calories
• Carbohydrate : 25 grams
• Cholesterol : 10 milligrams
• Fat : 23 grams
• Fiber : 8 grams
• Protein : 7 grams
• SaturatedFat : 4.5 grams
• Sodium : 160 milligrams
• Sugar : 13 grams