mushroom, eggplant, corn, tomato sabzi
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of mushroom, eggplant, corn, tomato sabzi calories by ingredient
Number of Servings: 8
Ingredients
-
Eggplant, 5 cup (1" cubes)
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 6 cloves
Olive Oil, 1.5 tbsp
Sweet Corn, Fresh, 1 cup
Mushrooms, fresh, 10 large
Ginger Root, 1 tsp
Tomato Paste, 0.5 cup
Salt to taste
Pinches of turmeric and paprika.
Directions
~ 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.