Stewed Eggplants
Eggplants are technically a fruit, not a vegetable, and belong to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Stewed Eggplants
Ingredients
Instructions
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Cut the eggplants into cubes and sprinkle with salt. Let them sit for 10 minutes to remove excess moisture.
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Rinse the eggplants and pat them dry.
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Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until translucent.
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Add the eggplants to the pan and cook until they start to soften.
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Add the tomatoes, salt, and black pepper. Stir well.
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Cover the pan and let it simmer for about 20 minutes, or until the eggplants are tender.
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Remove from heat and let it rest for 5 minutes.
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Garnish with parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
