Eggplant with TVP
  • Number of Servings: 4
Ingredients
2 eggplant, peeled (yield from 1 Eggplant, fresh 1 cup tvp, texturized vegetable protein (by HERBIVORE1) 1 medium (2-1/2" dia) Onions, raw 1 cup Spaghetti Sauce, Classico Tomato & Basil 3 cup San Marzano Tomatoes (by JMC1818)
Directions
Chop eggplant and onion. Plop in pot with remaining ingredients. Season to taste with herbs, pepper, chile, etc. Cook until tvp is tender. Add water if too thick as tvp soaks up a lot of liquid.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BELLEUGA.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 227.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 604.7 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 12.2 g
  • Protein: 17.2 g

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