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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.4 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 9.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Eggplant Stew calories by ingredient
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Eggplant Stew

Submitted by: STILLOUT2LUNCH

Introduction

Middle Eastern dish. Added red pepper flakes will give this dish a nice kick. Middle Eastern dish. Added red pepper flakes will give this dish a nice kick.
Number of Servings: 6

Ingredients

    1 medium eggplant
    1 med onion, chopped
    1 red bell pepper chopped
    2 cans low sodium chickpeas
    1 can diced tomatos or Rotel
    1 cup chopped cabbage
    1.25 tsp cumin seeds
    1.25 tsp ground corriander
    1/2 tsp tumeric
    1 Tbs garlic paste
    4 minced garlic cloves
    1 cup water or broth

Directions

Roast whole eggplant (first piercing skin a few times with fork) in 350 deg. oven for 20 minutes. Allow to cool. Cut in lengthwise and scoop out meat. In sauce pan add 2 Tbs of olive oil and saute onions, peppers and garlic until onions are slightly brown. Add spices and cook until fragrant. Add tomatoes, salt and pepper to taste, eggplant and cabbage as well as 1 to 1.5 cups of broth or water. Bring to boil and reduce to simmer for 20 min.

Serving Size: 6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user STILLOUT2LUNCH.






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