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Eggplant Hash

the.instructor's picture
Ingredients
  Eggplants 2 1⁄2 Pound, stems trimmed, diced (2 In Number)
  Onions 2 Medium, diced
  Ground cumin 2 Teaspoon
  Paprika 1 Teaspoon
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Firm ripe tomatoes 2 Medium
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt To Taste
Directions

Divide eggplant and onion between 2 baking pans, 10 by 15-inch size.
Mix the cumin, paprika, and oil equally into each pan.
Bake, uncovered, in a 400° oven until eggplant is brown on edges, about 30 minutes; stir once with a wide spatula.
Scrape vegetables into 1 pan.
Return to oven; bake until eggplant is very soft when pressed, about 30 minutes.
Core and dice tomatoes and mix with vegetables.
Bake until tomatoes are soft, about 15 minutes more.
Stir in cilantro and lemon juice; season to taste with salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Healthy

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1002 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 457.3 mg19.1%

Total Carbohydrates 120 g40.1%

Dietary Fiber 50.8 g203%

Sugars 51.6 g

Protein 19 g38.4%

Vitamin A 115.3% Vitamin C 167%

Calcium 29% Iron 47.1%

*Based on a 2000 Calorie diet

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Eggplant Hash Recipe