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Stewed eggplant in tomatoes with yogurt recipe

Stewed eggplant in tomatoes with yogurt

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Total Time 25 minutes
Total Time 25 minutes
Servings: 1 servings
Calories: 278.07
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: 278.07kcalCarbohydrates: 46.92gProtein: 16.42gFat: 6.6gSaturated Fat: 4.25gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.8gCholesterol: 6.5mgSodium: 641.97mgPotassium: 1855.73mgFiber: 14.67gSugar: 28.03gVitamin A: 1124.43IUVitamin B1: 0.41mgVitamin B2: 0.58mgVitamin B3: 6.4mgVitamin B5: 2.02mgVitamin B6: 0.86mgVitamin B12: 0.24µgVitamin C: 46mgVitamin D: 0.05µgVitamin E: 5.66mgVitamin K: 61.21µgCalcium: 231.21mgCopper: 0.95mgFolate: 107.29µgIron: 6.18mgManganese: 1.43mgMagnesium: 124.95mgPhosphorus: 251.11mgSelenium: 15.82µgZinc: 1.89mgCholine: 76.18mgNet Carbohydrates: 32.25g