Spiced Eggplant Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Water/Nonfat chicken broth / vegetable broth1⁄4 Cup (4 tbs)
 Onions2 , sliced
 Eggplant1 Large, cut into 2-inch cubes
 Plain nonfat yogurt2 Cup (32 tbs)
 Low sodium tomato puree/1 tablespoon low-sodium tomato paste1⁄4 Cup (4 tbs)
 Ground ginger1⁄2 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Water1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 520 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 242.1 mg10.1%

Total Carbohydrates 77 g25.6%

Dietary Fiber 21.4 g85.6%

Sugars 41.1 g

Protein 57 g113%

Vitamin A 2.9% Vitamin C 54.2%

Calcium 66.7% Iron 15.6%

*Based on a 2000 Calorie diet

Directions

Heat water or broth in a large saucepan over medium heat.
Add onions.
Cook and stir until onion is tender.
Add more liquid during this process if necessary.
Add eggplant, yogurt, tomato puree, ginger, cloves, cumin, and 1 cup water.
Cook over low heat for 20 minutes or until eggplant is tender.
Quantcast