Side Dish

Paleo Eggplant with Squash Stew is for Side Dish.

Paleo Eggplant with Squash Stew takes 20 minutes to prepare.

Paleo Eggplant with Squash Stew takes 40 minutes to cook.

Paleo Eggplant with Squash Stew makes 4 servings.

The ingredients for Paleo Eggplant with Squash Stew are:

2 TBS. coconut oil
1 TBS. cumin seeds
1 TBS. coriander seeds

2 TBS. ginger, grated
1 clove minced garlic
1 medium onion, cubed
ijalapeno pepper, minced

1 tsp. fenugreek
1 tsp. dried rosemary
1 TBS. garam masala
2 bay leaves, crushed
1 tsp. dried oregano
1 tsp. turmeric

3 medium tomatoes, seeded & diced
1 medium winter squash, peeled & diced(about 3 cups)
1 medium eggplant, diced
2 cups water

Here is how you make Paleo Eggplant with Squash Stew:

Heat first three ingredients for 1 minute.Add the next four ingredients and cook for 5-8 more minutes, until onions translucent.Add next six ingredients and cook for 5 more minutes.Add the remaining ingredients and cook for 25-30 minutes or until the squash is tender.Serving Size:?makes 4 servings.

The nutritional information for Paleo Eggplant with Squash Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 198.1

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 18.6 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 10.0 g
• Protein: 3.7 g