Arabian Vegetable Medley

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Nutritional Info
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Arabian Vegetable Medley calories by ingredient
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Introduction

To remove eggplant's bitter flavor, sprinkle slices with salt and let sit for 30 minutes before cooking. To remove eggplant's bitter flavor, sprinkle slices with salt and let sit for 30 minutes before cooking.

Ingredients

    2 Pounds eggplant, Cut in 1-1/2 cubes 2 Tablespoons olive oil, divided 4 Cups sliced onion 2 Teaspoons minced garlic 1 Teaspoon salt 1/2 Teaspoon cinnamon 1/2 Teaspoon pepper 2 Cans (1 pound each) tomatoes, undrained and coarsely chopped 1 Can (16 ounces) chick peas, rinsed and drained

Directions

1. In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside.

2. In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.

3. Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed.

Makes 16 servings.

Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com


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Member Ratings For This Recipe


  • Very Good
    5 of 5 people found this review helpful
    another way to reduce the calorie count is to bake the cut up eggplant on a non stick cookie sheet till tender than add to receipe - 1/22/10

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  • 5 of 7 people found this review helpful
    It's a matter of taste but it's not necessary to salt the eggplant and soak it in water, for those interested in low sodium dishes or wanting to see what eggplant really tastes like. A chef on a cooking show I recently watched advised against it. - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    Really good! I salted the eggplant then rinsed really well and baked it rather than saute; sauteed onions in a bit of low sodium broth; used low sodium tomatoes and didn't add any more salt (there's enough for us in the eggplant and chick peas). Cut fat and sodium way down. - 5/20/11

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  • Very Good
    2 of 3 people found this review helpful
    I'll prepare this recipe in the summer, when I'll have tons of fresh tomatoes (and hopefully my home-grown eggplants!), and also add some bell pepper, jalapeņo, and touch of curry paste for the heat. - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    Enjoy this immensely!! Great all by itself!! - 1/22/10

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