Vegetarian

Eastern Eggplant Stew is for Dinner.

Eastern Eggplant Stew takes 40 minutes to prepare.

Eastern Eggplant Stew takes 40 minutes to cook.

Eastern Eggplant Stew makes 6 servings.

The ingredients for Eastern Eggplant Stew are:

1 eggplant diced - salted and pressed for 30 minutes
1 tbl olive oil (if needed)
1 med onion chopped
2-3 stalks celery chopped
1/2 cup dried quinoia
1/2 cup dried lentils
1 can black beans rinsed and drained
3 cups chicken broth
Chili Pwr
cinnamon
cumin
paprika to taste

Here is how you make Eastern Eggplant Stew:

Dice eggplant and salt it let it stand for 30 minutes until it begins to weep. sweat the onion, eggplant and celery until translucent. add the spices to taste and toast for 30-5 minutes. Add quinioa and lentils and the broth. simmer for 20 minutes add more liquid if needed. rinse and drain the beans add them and the tomatoes and heat through. Can use to stuff peppers or eat as a stewServing Size: Makes 6 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user KCAR54.

The nutritional information for Eastern Eggplant Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.3

• Total Fat: 1.8 g
• Cholesterol: 2.5 mg
• Sodium: 652.6 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 9.4 g
• Protein: 9.3 g

Eastern Eggplant Stew is Indian cuisine.

The dietary needs meet for Eastern Eggplant Stew is Vegetarian