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Portobello Mushrooms With Eggplant Puree

Healthy.N.Fine's picture
  Eggplant 1 Large, peeled and diced
  Garlic cloves 2 Large, crushed
  Red pepper 1 , diced
  Fresh cilantro sprigs 4 , chopped (Several Sprigs)
  Dry red pepper 1 (Hot Or Red Pepper Flakes To Taste)

Mix these ingredients together with several tablespoons olive oil.
Saute until soft.
Add 1/4 cup brown sugar, 3 tablespoons soy sauce, several pieces crystallized ginger, 1/2 teaspoon ground ginger, salt and pepper to taste.
Saute until soft; mash with potato masher.
Broil portobella mushrooms about 2-3 minutes on each side.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 165 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20 mg0.8%

Total Carbohydrates 38 g12.5%

Dietary Fiber 18.9 g75.5%

Sugars 16.6 g

Protein 7 g13.2%

Vitamin A 97.7% Vitamin C 293.6%

Calcium 6.9% Iron 10.9%

*Based on a 2000 Calorie diet

Portobello Mushrooms With Eggplant Puree Recipe