Eggplant and Tomato Stew (Michelle Bernstein) Recipe

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Eggplant and Tomato Stew (Michelle Bernstein)
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Ingredients:

Directions:

  1. Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
  2. Remove all the meat from the eggplant.
  3. In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. Pulse until it becomes creamy.
  4. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97.35 Kcal (408 kJ)
Calories from fat 7.87 Kcal
% Daily Value*
Total Fat 0.87g 1%
Sodium 44.45mg 2%
Potassium 760.85mg 16%
Total Carbs 21.25g 7%
Sugars 12.97g 52%
Dietary Fiber 9.53g 38%
Protein 3.6g 7%
Vitamin C 11.6mg 19%
Iron 0.1mg 1%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 29.32 Kcal (123 kJ)
Calories from fat 2.37 Kcal
% Daily Value*
Total Fat 0.26g 1%
Sodium 13.39mg 2%
Potassium 229.14mg 16%
Total Carbs 6.4g 7%
Sugars 3.91g 52%
Dietary Fiber 2.87g 38%
Protein 1.08g 7%
Vitamin C 3.5mg 19%
Calcium 10.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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