Persian food, Persian Recipes, Aashpazi
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Veggie Eggplant Stew Recipe
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Veggie Eggplant Stew

1 lb (454g) Chinese Eggplants 1 Onion 1 Stalk Lemongrass 2 oz (57g) Cilantro 1 Can (13.5 fl oz / 400ml) Coconut Milk 1 Cup Vegetable Broth 3 Garlic Cloves 0.25 oz (7g) Ginger root Vegetable Oil Turmeric Salt, Ground Red Pepper Preparations: 1- Slice the eggplants and lemongrass. 2- Dice the onion. Directions: 1- Fry the eggplants with vegetable oil. 2- Fry the onion in a separate pan in vegetable oil. 3- Place the lemongrass, garlic cloves, ginger, and cilantro in a grinder. Grid thoroughly. 4- Stir in the ground mixture to the fried onions. 5- Garnish with ground red pepper and turmeric and keep frying for 5 minutes. 6- Stir in coconut milk and vegetable broth and keep boiling for 5 more minutes over medium heat. 7- Add enough salt as you'd prefer and stir in the fried eggplants. 8- Over medium-low heat, simmer for 10 to 15 minutes.

CALORIES & NUTRITION

Veggie Eggplant Stew CALORIES & NUTRITION VALUES

Veggie Eggplant Stew contains good amounts of vitamin C, vitamin K, and vitamin B6. One serving (serving size 10) of this veggie eggplant recipe contains 141 calories, 12.7g total fat (9.2g saturated fat), 0mg cholesterol, 106mg sodium, 6.9g total carbohydrate (2.9g dietary fiber, 3.3g total sugars), and 2.2g protein.

nutritional facts

Serving 10
Amount Per Serving
Calories 141
Daily Value*
Total Fat 12.7g16%
Saturated Fat 9.2g  46%
Cholesterol 00%
Sodium 106mg5%
Potassium 292mg6%
Total Carbohydrates 6.9g31%
Dietary Fiber 2.9g  11% Sugars 3.3g
Protein 2.2g





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