Asian fusion eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)*Zuchhini, 1 cup serving, 1 serving (remove)Onions, raw, 1 small (remove)Mushrooms, fresh, 4 medium (remove)*Extra Virgin Olive Oil, 2 tbsp (remove)Crushed Tomatoes, 50 grams (remove)*Skippy Natural Creamy Peanut Butter, 2 tbsp (remove)*Kosher Salt, 1 tsp (remove)Lemon Juice 'Real Lemon' 100% juice, 1 tsp (remove)*Cumin seed, 0.25 tsp (remove)*black pepper, coarse ground, 0.25 tsp (remove)
slice eggplant, zucchini and mushrooms. heat oil, add cumin and brown onions. add spices to taste and then add the crushed tomoatoes. first add sliced potatoes, cook until they are half done and then add rest of the vegetables. cover and cook on low heat. when done, add peanutbutter, and lemon juice. garnish with fresh coriander and serve hot with naan bread.
Serving Size: 8, 13/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HS1632.
Serving Size: 8, 13/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HS1632.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 329.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.7 g
- Protein: 3.0 g
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