Roasted Eggplant and Tomatoes Stew Healthy Lunch Ideas

Eat.East.Indian's picture

Feb. 03, 2016

Super delicious, flavourful roasted tomatoes and eggplant can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too.


Eggplant 1 Large
Tomatoes 4
Salt To Taste
Pepper 1 Teaspoon
Curry powder 1 Tablespoon
Oil 4 Tablespoon
Onion 1 Large
Cumin seeds 1 Teaspoon
Garlic cloves 4 , minced
Cilantro 1 Tablespoon (for garnish)



1. Preheat oven to 425 F. Roast tomatoes and eggplant for 40 minutes.

2. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.


3. When they are done. set them aside. In a pan, heat some oil and fry onions and garlic.

4. Mix in eggplants and tomatoes. Mix well.

5. Add water and bring to boil. Season with pepper and add coriander seeds.


6. Serve over rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 237Calories from Fat 144

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 124 mg5.17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 8 g32%

Sugars 9 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet