mushroom, eggplant, corn, tomato sabzi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant, 5 cup (1" cubes)Onions, raw, 1 medium (2-1/2" dia)Garlic, 6 clovesOlive Oil, 1.5 tbspSweet Corn, Fresh, 1 cupMushrooms, fresh, 10 largeGinger Root, 1 tspTomato Paste, 0.5 cupSalt to tastePinches of turmeric and paprika.
~ Fry the finely chopped onions, garlic and ginger in the olive oil.
~ Add the tomato paste, stir, cook.
~ Add the mushrooms, stir, cook.
~ Add the eggplant, stir, cook.
~ Add the corn, salt and spices, stir, cover, and leave to cook in its own water for about 15 minutes. On SIM.
~ Cover and SIM till eggplant is cooked.
Serving Size: Makes 8 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PACHELLY.
~ Add the tomato paste, stir, cook.
~ Add the mushrooms, stir, cook.
~ Add the eggplant, stir, cook.
~ Add the corn, salt and spices, stir, cover, and leave to cook in its own water for about 15 minutes. On SIM.
~ Cover and SIM till eggplant is cooked.
Serving Size: Makes 8 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PACHELLY.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 863.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.4 g
- Protein: 3.0 g
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