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Stewed eggplant in tomatoes with yogurt recipe

Stewed eggplant in tomatoes with yogurt

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 1 servings
Calories: 324.35
Ingredients Method Nutrition

Ingredients
  

  • 200 g Eggplant 1 medium
  • 400 g Canned tomatoes 1 can
  • 50 g Natural yogurt 3% 2 tablespoons
  • 50 g White onion 1 small
  • 5 g Garlic 1 clove
  • 10 g Oil 1 tablespoon
  • 2 g Parsley leaves 1 teaspoon
  • Salt
  • Pepper
  • Chilli

Method
 

  1. Wash, dry, and cut the eggplant into small cubes. Place in a bowl and lightly salt.
    Stewed eggplant in tomatoes with yogurt recipe
  2. Peel and finely chop the onion and garlic. Heat the oil in a pan. After a moment, add the onion and garlic. Sauté for a few minutes, stirring occasionally.
    Stewed eggplant in tomatoes with yogurt recipe
  3. Add the eggplant. Cook over medium heat for about 5 minutes, stirring occasionally.
    Stewed eggplant in tomatoes with yogurt recipe
  4. Then reduce the heat and add the canned tomatoes (including the juice). Simmer covered until soft, about 15 minutes, stirring occasionally. Season with salt, pepper, and chili towards the end.
    Stewed eggplant in tomatoes with yogurt recipe
  5. Transfer to a plate. Top with yogurt and chopped parsley.
    Stewed eggplant in tomatoes with yogurt recipe

Nutrition

Calories: 324.35kcalCarbohydrates: 49.57gProtein: 11.13gFat: 13.19gSaturated Fat: 2.83gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 2.93gTrans Fat: 0.07gCholesterol: 6.5mgSodium: 557.85mgPotassium: 1800.55mgFiber: 14.55gSugar: 29.16gVitamin A: 956.95IUVitamin B1: 0.42mgVitamin B2: 0.37mgVitamin B3: 6.33mgVitamin B5: 1.95mgVitamin B6: 0.91mgVitamin B12: 0.19µgVitamin C: 46.71mgVitamin D: 0.05µgVitamin E: 6.46mgVitamin K: 46.98µgCalcium: 235.05mgCopper: 0.92mgFolate: 109.15µgIron: 5.88mgManganese: 1.33mgMagnesium: 120.25mgPhosphorus: 245.65mgSelenium: 5.06µgZinc: 1.84mgCholine: 77.23mgNet Carbohydrates: 35.02g