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Ingredientes
- 1 lrg Aubergine (2 1/2 - 3 lbs), peeled
- 1/2 c. Extra virgin olive oil
- 1 lrg Spanish onion, coarsely minced
- 1 lrg Carrot, coarsely minced
- 1 c. Liquid removed garbanzo beans (chick peas, cici beans)
- 1 lrg Clove garlic (I'd add in more)
- 1 tsp Kosher salt
- 1/2 tsp Fresh grnd black pepper, or possibly to taste
- 1/4 tsp Grnd allspice
- 3 lrg Tomatoes, peeled and coarsely minced (I'd use canned, crushed or possibly whole)
- 1 tsp Dry mint
- 2 Tbsp. Chopped fresh cilantro
Direcciones
- Cut aubergine in half lengthwise, and lenghtwise again into 1 inch strips.
- Cut each strip into 1 1/2 inch lengths.
- In large, non-reactive saucepan, heat the oil. Add in onion, and stir over medium heat till softened, 3-4 min. Add in carrot, beans, garlic, salt & pepper and allspice. Cover and simmer, stirring occasionally in a folding motion, for 10 min.
- Add in tomatoes and sufficient water to bring liquid to half the depth of the solids. Cover and continue cooking for 20 min.
- Stir in the mint, cover and cook till aubergine is very tender, about 10 min more.
- Serve warm, room temperature , or possibly cool. Stir in cilantro just before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1424g | |
| Calories 1504 | |
| Calories from Fat 995 | 66% |
| Total Fat 112.81g | 141% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3129mg | 130% |
| Potassium 2878mg | 82% |
| Total Carbs 114.79g | 31% |
| Dietary Fiber 33.7g | 112% |
| Sugars 30.57g | 20% |
| Protein 22.29g | 36% |
