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Eggplant Stew
Source: dLife

A delicious combination of roasted eggplant, garbanzo beans, and tomatoes.

Prep Time: 20 minutes
Cook Time: 65 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 240.9
Total Carbs 50.4 g
Dietary Fiber 24.4 g
Sugars 19.5 g
Total Fat 3.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.6 g
Potassium 1596.0 mg
Protein 9.7 g
Sodium 47.1 mg
Dietary Exchanges
1/2 Fat , 7 Vegetables , 1 Starch
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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Ingredients Directions
  1. Wash and dry eggplant, slice off ends, and chop eggplant into 2 inch squares.
  2. Combine eggplant, onions, and oil in an oven safe dish.
  3. Bake at 450 degrees F for 45 minutes stirring often until eggplant is fork tender.
  4. Strain and run garbanzos under water. Strain tomatoes saving liquid. Combine tomato liquid and enough water to make 1 1/3 cups of liquid.
  5. Toss garbanzos, tomatoes, and liquid with eggplant mixture.
  6. Bake another 20 minutes, stirring often until heated through. Season with salt and pepper.

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