Recipe
Roasted Eggplant and Tomato Stew
- 50 min total
- Serves 2
- 310 cal per serving
- 8g protein
Checked against the ingredient list: Dairy-Free, Gluten-Free, Halal, Vegan, Vegetarian
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 eggplants (cubed)
- 28 oz can crushed tomatoes
- 1 onion (diced)
- 0.25 cup fresh basil
- 1 tsp cumin
- 2 tbsp olive oil
Steps
- Roast cubed eggplant in olive oil at 400°F for 20 mins until soft.
- Sauté onion in a pot until translucent, then add crushed tomatoes and cumin.
- Fold in roasted eggplant and simmer for 15 mins.
- Top with fresh basil.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Dairy-Free checked
- Gluten-Free checked
- Halal checked
- Vegan checked
- Vegetarian checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories310
Protein8g16% DV
Total fat14g18% DV
Total carbs42g15% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.