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Italian Eggplant with Nuts and Seeds

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Ingredients
  Cashew pieces 1⁄2 Cup (8 tbs)
  Sunflower seeds 1⁄2 Cup (8 tbs)
  Eggplant 1 Medium, cut into 1/2 inch slices
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 , chopped
  Celery ribs 2 , diced
  Green pepper 1 Large, chopped
  Dried parsley 3 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Tomato sauce 1 Cup (16 tbs)
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Pepper To Taste
Directions

GETTING
1. Preheat oven to 350 degrees.

MAKING
2. On a cookie sheet roast sunflower seeds and cashews for 10 minues. Once roasted cool.
3. Bake sliced eggplant for 15 minutes, till they are tender,
4. In another skillet add olive oil and warm.
5. Add celery, green pepper, onion, garlic and parsley. Cook for 5 minutes.
6. Mix tomato sauce, vinegar and eggplant. Simmer for 15 minutes keeping it covered.
7. Add pepper.
8. Add the roasted sunflower seeds and toasted cashews.

SERVING
9. Serve Italian Eggplant With Nuts And Seeds over steamed brown rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Eggplant
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 477 Calories from Fat 333

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 85.4 mg3.6%

Total Carbohydrates 30 g10%

Dietary Fiber 10.1 g40.4%

Sugars 10.1 g

Protein 10 g19.1%

Vitamin A 35% Vitamin C 107.1%

Calcium 22.1% Iron 75.9%

*Based on a 2000 Calorie diet

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Italian Eggplant With Nuts And Seeds Recipe