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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (251g) Recipe makes 3 servings The following items or measurements are not included below: chili oil |
||
| Calories 104 | ||
| Calories from Fat 46 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 564mg | 16% | |
| Total Carbohydrate 15.0g | 5% | |
| Dietary Fiber 7.5g | 29% | |
| Sugars 6.1g | ||
| Protein 2.6g | 5% | |
Ingredients
- 1 medium eggplant, cubed
- 1 medium green bell pepper, chopped
- 1/2 medium white onion, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 2 teaspoons chili oil
- 3/4 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ginger
Directions
1
Heat olive oil and chili oil over medium-high heat. Add spices and stir. Add vegetables and stir. Cover and stir occasionally until onion is translucent, eggplant is tender, and green pepper is crisp-tender.
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- Preparation > Time to Make > < 15 mins
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