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3.8 of 5 (37)
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Nutritional Info
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Arabian Vegetable Medley calories by ingredient
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Arabian Vegetable Medley


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Introduction

To remove eggplant's bitter flavor, sprinkle slices with salt and let sit for 30 minutes before cooking. To remove eggplant's bitter flavor, sprinkle slices with salt and let sit for 30 minutes before cooking.

Ingredients

    2 Pounds eggplant, Cut in 1-1/2 cubes 2 Tablespoons olive oil, divided 4 Cups sliced onion 2 Teaspoons minced garlic 1 Teaspoon salt 1/2 Teaspoon cinnamon 1/2 Teaspoon pepper 2 Cans (1 pound each) tomatoes, undrained and coarsely chopped 1 Can (16 ounces) chick peas, rinsed and drained

Directions

1. In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside.

2. In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.

3. Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed.

Makes 16 servings.

Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com






TAGS:  Side Items |

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Member Ratings For This Recipe


  • Very Good
    5 of 5 people found this review helpful
    another way to reduce the calorie count is to bake the cut up eggplant on a non stick cookie sheet till tender than add to receipe - 1/22/10

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  • 5 of 7 people found this review helpful
    It's a matter of taste but it's not necessary to salt the eggplant and soak it in water, for those interested in low sodium dishes or wanting to see what eggplant really tastes like. A chef on a cooking show I recently watched advised against it. - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    Really good! I salted the eggplant then rinsed really well and baked it rather than saute; sauteed onions in a bit of low sodium broth; used low sodium tomatoes and didn't add any more salt (there's enough for us in the eggplant and chick peas). Cut fat and sodium way down. - 5/20/11

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  • Very Good
    2 of 3 people found this review helpful
    I'll prepare this recipe in the summer, when I'll have tons of fresh tomatoes (and hopefully my home-grown eggplants!), and also add some bell pepper, jalapeņo, and touch of curry paste for the heat. - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    Enjoy this immensely!! Great all by itself!! - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    I sprinkled grated fat-free mozzarella on mine for extra protein. Yum! - 1/22/10

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  • Incredible!
    2 of 2 people found this review helpful
    Like the Arabian recipe. How bout more Indian recipes? - 1/22/10

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  • Incredible!
    2 of 2 people found this review helpful
    I thought this dish was soooooo delish! I will definately be making again! - 12/11/08

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  • Very Good
    2 of 3 people found this review helpful
    This recipe is from the National Turkey Foundation but does not contain any turkey! I made it with fresh tomatoes instead of canned and it was great. - 10/1/08

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  • Incredible!
    2 of 2 people found this review helpful
    Wonderful! I love veggie dishes like this and this is a keeper. I only had one can of diced tomatoes so I chopped up two tomatoes as well and it worked. - 9/18/08

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  • Very Good
    2 of 2 people found this review helpful
    This was so good and easy to make, next time i'm going to cut the recipe in half since this makes A LOT of food. - 8/24/07

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  • Very Good
    2 of 2 people found this review helpful
    Delicious. Filling and low calorie. - 6/18/07

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  • Very Good
    1 of 1 people found this review helpful
    Nice combo of flavor. - 2/3/10

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  • 1 of 1 people found this review helpful
    This was good. I normally don't care for eggplant but salting it did the trick - 1/28/10

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  • Very Good
    1 of 1 people found this review helpful
    I did not soak the eggplants, served it over couscous. Delicious! - 1/24/10

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  • Very Good
    1 of 1 people found this review helpful
    thank you - 1/22/10

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  • egg plant substitutes: portobello mushrooms, okra, zuchinni, or something called cocazille. I will try with portobellow mushrooms, as eggplant is a nightshade, which is not healthy, for me. Sounds delicious! - 10/10/11

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  • Good recipe! - 10/10/11

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  • FANTASTIC!..i served it with whole wheat couscous.. - 10/10/11

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  • This sounds yummy! - 7/26/11

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  • I thought it had a nice flavor and it was interesting to make something new, but my kids were not fans (maybe if I'd cut the egplant really small instead?). And I like recipes that are quicker to cook. - 5/31/11

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  • very easy to make, love my eggplant! - 5/20/11

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  • sounds yummy! - 5/20/11

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  • Finally a recipe with real character! - 5/20/11

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  • Excellent - 4/13/11

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