Eggplant with Rice
- Number of Servings: 3
Ingredients
2 cups eggplant (1" cubes)100 grams crushed tomatoes1 cup mushrooms, canned2 tbsp onions, chopped3 cloves garlic, finely chopped1 tbsp olive oil1 tbsp soy sauce2 cups rice
Put all ingredients (except rice) into one pot, boil until eggplant is soft and cooked.
Use all the liquid you can get from tomatoes and mushrooms. You can also start with frying the onions first and then adding the rest.
If you boil the rice at the same time then your dinner should be ready in half an hour (with preparation time).
Number of Servings: 3
Recipe submitted by SparkPeople user SILMAPILK.
Use all the liquid you can get from tomatoes and mushrooms. You can also start with frying the onions first and then adding the rest.
If you boil the rice at the same time then your dinner should be ready in half an hour (with preparation time).
Number of Servings: 3
Recipe submitted by SparkPeople user SILMAPILK.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 732.1 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.4 g
- Protein: 6.8 g
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