Dinner

Moroccan Eggplant is for Dinner.

Moroccan Eggplant takes 15 minutes to prepare.

Moroccan Eggplant takes 20 minutes to cook.

Moroccan Eggplant makes 4 servings.

The ingredients for Moroccan Eggplant are:

1 large onion, cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cut into 1-inch pieces
pinch of red pepper flakes
2 tsp turmeric
1/2 tsp garam masala
2 cups or 1 15 oz can garbanzo beans (without BPA)
1 15 oz can lentils, drained
1/2 cup tomato sauce
1-1/4 cups + 1 TBS vegetable broth
1/2 cup raisins
1 TBS chopped fresh cilantro
salt and black pepper to taste

Here is how you make Moroccan Eggplant:

1. Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Saut? onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method. 3. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro. Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user STUBBORNBOOTS.

The nutritional information for Moroccan Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 302.9

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 988.0 mg
• Total Carbs: 61.1 g
• Dietary Fiber: 13.8 g
• Protein: 13.3 g

The dietary needs meet for Moroccan Eggplant is Vegan