Egg plant stew

4 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 7.4 g
  • Cholesterol: 51.8 mg
  • Sodium: 132.6 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 23.0 g

View full nutritional breakdown of Egg plant stew calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 5


    Eggplant, fresh, 4 eggplant, peeled (yield from 1-1/4
    Flounder (fish), 3 fillet
    Onions, raw, 1 cup, chopped
    Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon
    Salt, 1 dash
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Olive Oil, 2 tbsp
    Basil, 2 tbsp
    plantain, 2 half slices per serving


Roast egg plants on the grill, cool down and carefully peel off the outer thin layer. Crush roasted egg plants by pounding with a mortar in a bowl. Saute onions and garlic in olive oil at medium heat until onions are tender. Add fish to the mix and let brown. Add basil, salt and bouillon cube to taste. Add chopped tomatoes and cook over medium heat for 6 minutes, stirring occasionally. Add the egg plant and cook gently for 5 minutes. Stir in salt and pepper. Serve hot over boiled plantain.

Number of Servings: 5

Recipe submitted by SparkPeople user NAGELLA1.

TAGS:  Fish |

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.