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Tasty Tomato and Eggplant Stew
Source: dLife

Roasted eggplant, tomatoes, onions and garlic make up this delicious, carb-safe stew.

Rating:
Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 130.4
Total Carbs 24.3 g
Dietary Fiber 9.4 g
Sugars 14.6 g
Total Fat 2.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 575.9 mg
Protein 3.6 g
Sodium 269.2 mg
Dietary Exchanges
1/2 Fat , 3 1/2 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  Eggplant, fresh, whole, peeled
1 each  cooking spray
2 tsp  olive oil
1 each  medium onions
1 tsp  minced garlic
2 cup  canned unsalted diced tomatoes
1 tsp  hot pepper sauce
0 1/4 cup  Ketchup
0 1/2 cup  plain nonfat yogurt
0 1/4 cup  chopped parsley
Directions
  1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  2. Place the whole eggplants on the baking sheet and roast for about 45 minutes, or until soft. Remove all the meat from the roasted eggplants and set aside.
  3. Heat the olive oil in a large saute pan, then add in the onions and chopped garlic and saute until soft (about 5 minutes). Add the eggplant and all other ingredients except yogurt and parsley.
  4. Remove the mixture from the heat and transfer the contents of the saute pan into a food processor. Pulse the mixture until it takes on a creamy texture.
  5. Serve this delicious soup at room temperature. You can add the yogurt and fresh parsley sprigs as garnish, if you want. Enjoy!

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