Eggplant with Vegetables

Screen Shot 2021 12 21 at 8 1
Yields8 Servings
DifficultyBeginnerPrep Time5 minsCook Time25 minsTotal Time30 mins
 1 Small OnionFinely Chopped
 2 Medium TomatosChopped
 1 tsp Garlic Paste
 1 tsp Ginger Paste
 1-3 tsp Green Chili Paste
 ½ tsp Turmeric Powder
 ¼ tsp Chili Powder
 1 tsp Dhana Jeera Powder
 1 tsp Salt
 1 Medium Eggplantcut into 1 inch pieces
 2 Medium Potatocut into 3/4 inch pieces
 ½ cup Black-Eyed PeasSoaked & Preboiled
 10 oz Frozen Cut Spinach (1 package)
 ½ cup Frozen Peas
 1 tbsp Canola Oil
 ¼ tsp Black Pepper

Heat the oil in a pot.


Add onions and cook until opaque.


Add tomatoes, garlic, ginger, and the rest of the spices. Cook till the tomatoes are done (approximately 10 minutes).


Add the eggplant, potatoes, and black-eyed peas, stir and let it simmer for a few minutes (approximately 10 minutes).


Add spinach and green peas, stir and cook on low heat until all the vegetables and beans are cooked


Remove from heat and serve!

Chef's Tip:

1. Fresh spinach and peas can be used instead of frozen.
2. If desired, can substitute a different kind of bean for black-eyed peas.

Nutrition Facts

Serving Size 3/4 cup (157 g)

Servings 8

Amount Per Serving
Calories 90Calories from Fat 18
% Daily Value *
Total Fat 2g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 360mg15%
Potassium 280mg8%
Total Carbohydrate 14g5%
Dietary Fiber 4g16%
Sugars 4g
Protein 4g8%

Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.