arabian vegetable medley
(1 RATING)
Since living in Saudi and traveling in Egypt, Turkey and Greece, I have been incorporating more and different veggies in our diet. This is a recipe I found on a yahoo group and I have made it many times. My family really enjoys this one! Hope you will too!
No Image
prep time
cook time
method
---
yield
16 serving(s)
Ingredients
- 2 pounds eggplant, unpeeled, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 4 cups onions, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 2 cans 16 oz, tomotes, undreained and coarsely chopped
- 1 can chickpeas, rinsed and dreained
How To Make arabian vegetable medley
-
Step 1In large non-stick skillet, over medium-high heat, sauté eggplant in 1 Tbsp. oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside. In same skillet, over medium-high heat, sauté onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes. Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed.
-
Step 2Nutrition: Based on a Serving size = 1/16 recipe Calories: 90, Total Fat: 2.5g, Cholesterol: 0mg, Sodium: 220mg, Total Carbs: 16g, Protein: 4g, Dietary Fibre: 5g
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#Gluten
Keyword:
#Free
Keyword:
#Eggplant
Keyword:
#veggies
Keyword:
#chickpeas
Keyword:
#Middle
Keyword:
#Eastern
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes