eggplant and garbanzo bean stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 14.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.3 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 5.7 g

View full nutritional breakdown of eggplant and garbanzo bean stew calories by ingredient

Number of Servings: 4


    1 large eggplant
    1/4 cup olive oil
    1 onion, chopped
    1 large carrot, chopped
    1 cup garbanzo beans, drained
    1 clove garlic, minced
    1 tsp salt
    ground pepper to taste
    1/4 tsp allspice
    3 tomatoes, chopped
    1 tsp dried mint


cut eggplant in to 1 x 1 inch cubes
heat olive oil and onion in pan about 3-4 min, until soft.
add carrot, garbanzo beans, garlic, eggplant, salt, pepper, and allspice cover and simmer 10 min,stirring occasionally.
add tomatoes and enough water to cover solids to half. Cover and cook 20 min.
stir in mint
cover and cook until eggplant is very tender, about 10 min.

Number of Servings: 4

Recipe submitted by SparkPeople user CASHLESSNCR.

TAGS:  Fish | Dinner | Fish Dinner |