Fish

Egg plant stew takes several minutes to prepare.

Egg plant stew takes several minutes to cook.

Egg plant stew makes 5 servings.

The ingredients for Egg plant stew are:

Eggplant, fresh, 4 eggplant, peeled (yield from 1-1/4
Flounder (fish), 3 fillet
Onions, raw, 1 cup, chopped
Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon
Salt, 1 dash
Red Ripe Tomatoes, 1 cup cherry tomatoes
Olive Oil, 2 tbsp
Basil, 2 tbsp
plantain, 2 half slices per serving

Here is how you make Egg plant stew:

Roast egg plants on the grill, cool down and carefully peel off the outer thin layer. Crush roasted egg plants by pounding with a mortar in a bowl. Saute onions and garlic in olive oil at medium heat until onions are tender. Add fish to the mix and let brown. Add basil, salt and bouillon cube to taste. Add chopped tomatoes and cook over medium heat for 6 minutes, stirring occasionally. Add the egg plant and cook gently for 5 minutes. Stir in salt and pepper. Serve hot over boiled plantain.Number of Servings: 5Recipe submitted by SparkPeople user NAGELLA1.

The nutritional information for Egg plant stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 288.8

• Total Fat: 7.4 g
• Cholesterol: 51.8 mg
• Sodium: 132.6 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 10.8 g
• Protein: 23.0 g