Great vegetarian dish
Heat oil in dutch oven, add onion. Cook, stirring over med heat until golden brown (7 min). Stir in garlic, cook 30 seconds. Add eggplant, cumin, coriander, turmeric, salt and pepper to taste. Cook, stirring, over med low heat until eggplant is coated. Add tomoatoes with their juice; cook over high heat, stirring until bubbling.
Cover and simmmer over med-low heat stirring often, until eggplant is tender (30 min). Mix in tomato paste. Simmer uncovered until thickened, 2 min. Stir in hot pepper paste; adjust seasoning. Serve hot or at room temp over pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 427 | ||
Calories from Fat: 50 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 85.3mg | 26 % | |
Sodium 135.2mg | 5 % | |
Potassium 779.6mg | 21 % | |
Total Carbohydrate 80.8g | 24 % | |
Dietary Fiber 7.4g | 29 % | |
Sugars, other 73.5g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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