Spiced Eggplant and Tomatoes

BCBSIL Connect Team — Thu, 24 Aug 2023 21:15:22 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 8/24/2023 9:15:22 PM

Ingredients: Makes 4 servings

1 pound eggplant
1/2 teaspoon cumin seed
1/4 teaspoon salt
3 ounces diced spanish onion
1/2 teaspoons ground coriander
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 tablespoons olive oil
1/8 teaspoon ground turmeric
1 teaspoon chili powder
3 ounces frozen green peas
1 ounce freshly chopped cilantro
3 tablespoons canned crushed tomatoes, including juice

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with foil and prepare with nonstick spray.
Place the whole eggplant on the sheet pan and roast in the oven until tender, about 25 minutes. Remove from oven and once cool enough to handle, peel the skin, cut the eggplant into cubes, and set aside.
Add oil to a large saute pan and place over medium heat. Add cumin seed, garlic, and ginger and saute until golden brown. Add onions, salt, and ground coriander and continue to saute until golden brown and fragrant.
Add tomatoes, turmeric, and chili powder. Cook over medium-high heat for 10-12 minutes. Add eggplant and peas. Stirring constantly, cook an additional 10 minutes. Remove from heat. Garnish with cilantro before serving.

Serving size:
1/2 Cup

Nutrition information:
Per serving: Calories: 150 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 185 mg sodium, 11 g carbohydrates, 5 g sugar, 4 g fiber, 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, Asian, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Side Dishes, Heart Disease - Heart Conscious

Spiced Eggplant and Tomatoes

Bridgett — Thu, 02 Sep 2021 22:25:50 GMT

Revision 2 posted to Recipe Book by Bridgett on 9/2/2021 10:25:50 PM

Ingredients: Makes 4 servings

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with foil and prepare with nonstick spray.
Place the whole eggplant on the sheet pan and roast in the oven until tender, about 25 minutes. Remove from oven and once cool enough to handle, peel the skin, cut the eggplant into cubes, and set aside.
Add oil to a large saute pan and place over medium heat. Add cumin seed, garlic, and ginger and saute until golden brown. Add onions, salt, and ground coriander and continue to saute until golden brown and fragrant.
Add tomatoes, turmeric, and chili powder. Cook over medium-high heat for 10-12 minutes. Add eggplant and peas. Stirring constantly, cook an additional 10 minutes. Remove from heat. Garnish with cilantro before serving.

Serving size:
1/2 Cup

Nutrition information:
Per serving: Calories: 150 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 185 mg sodium, 11 g carbohydrates, 5 g sugar, 4 g fiber, 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, Asian, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Side Dishes, Heart Disease - Heart Conscious

Spiced Eggplant and Tomatoes

BCBSIL Connect Team — Fri, 09 Jul 2021 16:30:43 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 7/9/2021 4:30:43 PM

Ingredients: Makes 4 servings

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with foil and prepare with nonstick spray.
Place the whole eggplant on the sheet pan and roast in the oven until tender, about 25 minutes. Remove from oven and once cool enough to handle, peel the skin, cut the eggplant into cubes, and set aside.
Add oil to a large saute pan and place over medium heat. Add cumin seed, garlic, and ginger and saute until golden brown. Add onions, salt, and ground coriander and continue to saute until golden brown and fragrant.
Add tomatoes, turmeric, and chili powder. Cook over medium-high heat for 10-12 minutes. Add eggplant and peas. Stirring constantly, cook an additional 10 minutes. Remove from heat. Garnish with cilantro before serving.

Serving size:
1/2 Cup

Nutrition information:
Per serving: Calories: 150 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 185 mg sodium, 11 g carbohydrates, 5 g sugar, 4 g fiber, 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, Asian, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Side Dishes, Heart Disease - Heart Conscious