Eggplant with Capers and Parsley

Name: 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

By Lisa Shanken

November 9, 2015

Eggplant with Capers and Parsley

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Servings people

Calories 170 kcal

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

Sodium: 841mgCalcium: 70mgVitamin C: 107.3mgVitamin A: 3150IUSugar: 9gFiber: 12gPotassium: 965mgCalories: 170kcalMonounsaturated Fat: 0.4gPolyunsaturated Fat: 0.4gSaturated Fat: 3gFat: 5gProtein: 6gCarbohydrates: 33gIron: 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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Eggplant with Capers and Parsley