Egg plant stew

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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
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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 |

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