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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 3.1 g
  • Cholesterol: 12.5 mg
  • Sodium: 142.6 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.4 g

View full nutritional breakdown of agassifan eggplant et tuna du Lent calories by ingredient
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agassifan eggplant et tuna du Lent

Submitted by: AGASSIFAN

Introduction

This dish is delicious, perfect for Lent and packed with nutrition. If you wanted it to be vegetarian, just leave out the tuna...

I have been searching for a Lenten dish to replace tuna casserole....I LOVE tuna casserole, but I am a carb addict and don't want the temptation of all that pasta (even whole grain). So I have substituted the eggplant and the zucchini for the pasta, and went with tomatoes, instead of the "cream" sauce/soup...I guess you could call it a stew. I don't miss the pasta at all.
This dish is delicious, perfect for Lent and packed with nutrition. If you wanted it to be vegetarian, just leave out the tuna...

I have been searching for a Lenten dish to replace tuna casserole....I LOVE tuna casserole, but I am a carb addict and don't want the temptation of all that pasta (even whole grain). So I have substituted the eggplant and the zucchini for the pasta, and went with tomatoes, instead of the "cream" sauce/soup...I guess you could call it a stew. I don't miss the pasta at all.

Number of Servings: 10

Ingredients

    2 eggplant, chopped
    1 medium zucchini, chopped
    1 small onion chopped
    10 oz tuna, rinsed and crumbled
    1 TBSP minced garlic
    1 TBSP cumin
    1 TBSP fennel seed
    2 cans tomatoes (30 oz)
    1 can chick peas, drained & rinsed
    1/2 C dehydrated mushrooms (rehydrated in hot water)
    1 tsp red pepper flakes
    1 env. Sazon achiote (orange box)
    1 TBSP olive oil
    1 TBSP curry powder
    3 TBSP balsamic vinegar (optional)

Directions

1) Heat a large pot and olive oil over medium heat.
2) Saute onion, garlic, spices in olive oil for 2-3 minutes.
3) Add tomatoes & mushrooms and simmer for 5 minutes.
4) Add zucchini, chick peas, tuna & eggplant and gently simmer until veggies are cooked to your desired doneness.
(45-60 minutes).
5) At end of cooking, add balsamic vinegar to bring the dish all together.

10 (2 cup) servings @ 132 calories per

Number of Servings: 10

Recipe submitted by SparkPeople user AGASSIFAN.






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