Eggplant with Vegetables

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Yields8 Servings
DifficultyBeginnerPrep Time5 minsCook Time25 mins
 1 Onion, Small, Finely Chopped
 2 Tomatos, Medium, Chopped
 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 Eggplant, Medium, cut into 1 inch pieces
 2 Potato, Medium, cut into 3/4 inch pieces
 ½ cup Black-Eyed Peas, Soaked & Preboiled
 10 oz Frozen Cut Spinach (1 package)
 ½ cup Frozen Peas
 1 tbsp Canola Oil
 ¼ tsp Black Pepper
1

Heat the oil in a pot.

2

Add onions and cook until opaque.

3

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

4

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

5

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

6

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.




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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 6mg1%
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.