Eastern Eggplant Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant diced - salted and pressed for 30 minutes1 tbl olive oil (if needed)1 med onion chopped2-3 stalks celery chopped1/2 cup dried quinoia1/2 cup dried lentils1 can black beans rinsed and drained3 cups chicken brothChili Pwrcinnamoncuminpaprika to taste
Dice eggplant and salt it let it stand for 30 minutes until it begins to weep. sweat the onion, eggplant and celery until translucent. add the spices to taste and toast for 30-5 minutes. Add quinioa and lentils and the broth. simmer for 20 minutes add more liquid if needed. rinse and drain the beans add them and the tomatoes and heat through. Can use to stuff peppers or eat as a stew
Serving Size: Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCAR54.
Serving Size: Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCAR54.
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 1.8 g
- Cholesterol: 2.5 mg
- Sodium: 652.6 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 9.4 g
- Protein: 9.3 g
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