Spiced Eggplant Recipe
Yield: 4 servings
Ingredients:
- ¼ cup vegetable broth
- 2 onions, sliced
- 1 large eggplant, cut into 2 inch cubes
- 2 cups plain nonfat yogurt
- ¼ cup low-sodium tomato puree
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cumin
- 1 cup water
Directions:
- Heat broth in a large saucepan over medium heat. Add onions. Cook and stir until onion is tender. Add more liquid during this process if necessary.
- Add eggplant, yogurt, tomato puree, ginger, cloves, cumin, and 1 cup water.
- Cook over low heat for 20 minutes or until eggplant is tender.
Nutritional Value
Calories Per Serving: 120
Fat: 0.7 g
Cholesterol: 2 g
Protein: 8 g
Carbohydrates: 21g
Dietary Fiber: 3.6 g
Sodium: 98 mg