Eggplant with Capers and Parsley
By Lisa Shanken
November 9, 2015
Eggplant with Capers and Parsley
Ingredients
- 4 cups eggplant skin removed, small cubes
- 1 tsp sea salt
- 1 tbsp coconut oil
- 4 cloves garlic chopped
- 2 Leeks trimmed and sliced thin
- 1/2 cup canned black beans rinsed and drained
- 2 tbsp Capers
- 1/2 cup fresh parsley chopped
- 1 tbsp Fresh lemon juice
Instructions
- 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.
- 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.
- Add in the eggplant and cook on medium heat, stirring often for about 5-8 minutes until the eggplant softens.
- 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.
Notes
Nutrition
Calories: 170kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 841mgPotassium: 965mgFiber: 12gSugar: 9gVitamin A: 3150IUVitamin C: 107.3mgCalcium: 70mgIron: 3.6mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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