Paleo Persian Eggplant Stew over Cauliflower Rice
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 28.24 oz |
| Number of Servings | 4 |
| Serving Size | 7.06 oz |
Ingredients
17.65 oz
eggplant
14.12 oz
Tomatoes
7.06 oz
onion
28.24 oz
cauliflower
1.06 oz
olive oil
0.35 oz
garlic
0.18 oz
Turmeric
0.18 oz
Cumin
0.07 oz
Cinnamon
0.18 oz
Salt
0.07 oz
Black pepper
Directions
Step 1
Cut the eggplant into small cubes and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
Step 2
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until the onion is translucent.
Step 3
Add the eggplant cubes to the pot and cook for 10 minutes, stirring occasionally.
Step 4
Add chopped tomatoes, turmeric, cumin, cinnamon, salt, and black pepper to the pot. Stir well to combine.
Step 5
Cover the pot and simmer for 20 minutes, or until the eggplant is tender and the flavors are well combined.
Step 6
While the stew is simmering, prepare the cauliflower rice. Grate the cauliflower using a food processor or a grater.
Step 7
Heat olive oil in a large skillet over medium heat. Add the grated cauliflower and cook for 5 minutes, stirring occasionally.
Step 8
Serve the Paleo Persian Eggplant Stew over the cauliflower rice. Enjoy!
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 8.472 kcal | 0.42% |
| Vitamin A | 0.706 IU | 0.08% |
| Monounsaturated Fat | 0.1412 g | 0% |
| Saturated Fat | 0.0706 g | 0.06% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 1.059 g | 0.21% |
| Sodium | 28.24 mg | 5.65% |
| Fibers | 0.5648 g | 1.49% |
| Sugars | 0.5648 g | 0% |
| Protein | 0.353 g | 0.42% |
| Vitamin C | 1.412 mg | 1.57% |
| Calcium | 0.4236 mg | 0.08% |
| Iron | 0.5648 mg | 0.11% |
| Potassium | 1.059 mg | 0.21% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.706 mg | 54.31% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2824 mg | 1.88% |
| Zinc | 0.2824 mg | 0.06% |
| Selenium | 0.1412 mcg | 0.03% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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