Eggplant with Capers and Parsley

By Lisa Shanken | Healthy Cooking

Eggplant with Capers and Parsley
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    Servings
    4 people
    Servings
    4 people
    Eggplant with Capers and Parsley
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
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      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
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      Instructions
      1. Place the eggplant cubes in a colander, and sprinkle salt all over mixing well. Let sit for 5-10 minutes, as water from the eggplant starts to condensate. Wipe down with paper towels.
      2. In a large skillet, heat the coconut oil. Add the garlic and leaks and cook for 2-3 minutes until leeks start to turn translucent.
      3. Add in the eggplant and cook on medium heat, stirring often for about 5-8 minutes until the eggplant softens.
      4. Add in the black beans, capers, and parsley, and cook for 2 more minutes. Squeeze lemon juice on top, mix well, and serve immediately. Goes nicely with brown rice.
      Recipe Notes

      Nutrition Facts
      Eggplant with Capers and Parsley
      Amount Per Serving
      Calories 170 Calories from Fat 45
      % Daily Value*
      Total Fat 5g 8%
      Saturated Fat 3g 15%
      Polyunsaturated Fat 0.4g
      Monounsaturated Fat 0.4g
      Sodium 841mg 35%
      Potassium 965mg 28%
      Total Carbohydrates 33g 11%
      Dietary Fiber 12g 48%
      Sugars 9g
      Protein 6g 12%
      Vitamin A 63%
      Vitamin C 130%
      Calcium 7%
      Iron 20%
      * Percent Daily Values are based on a 2000 calorie diet.

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