Eggplant with Capers and Parsley
Servings 4 people
Calories 170 kcal
- 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
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.
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