Baked Smoky Eggplant And Bean Stew

This healthy low-cal vegetarian dish is HUGE on flavour.

The ingredient of Baked Smoky Eggplant And Bean Stew

• 1 tbsp extra virgin olive oil
• 2 small or 1 large eggplants cut into 2cm pieces
• 1 large red onion finely chopped
• 3 celery sticks cut into 1cm pieces
• 2 garlic cloves thinly sliced
• 2 3 tsp harissa paste to taste
• 1 tsp smoked paprika plus extra to serve
• 1 tsp ground cumin
• 400g can red kidney beans rinsed drained
• 400g can diced tomatoes
• 300g 2 cups steamed white quinoa
• steamed broccolini to serve
• 90g 1 3 cup coconut yoghurt

The Instruction of baked smoky eggplant and bean stew

• preheat oven to 170c 150c fan forced heat half the oil in a large flameproof casserole dish over high heat cook the eggplant in 2 batches stirring for 3 4 minutes or until browned transfer to a plate
• heat the remaining oil in the pan over medium heat add the onion and celery cook stirring often for 5 minutes or until soft add the garlic harissa paprika and cumin cook stirring for 1 minute or until aromatic add the beans tomatoes eggplant and 125ml 1 u20442 cup water stir to combine then bring to the boil
• cover and bake for 30 minutes or until the eggplant is very tender divide the quinoa and stew among serving plates serve with broccolini a dollop of yoghurt and a sprinkle of extra paprika

Nutritions of Baked Smoky Eggplant And Bean Stew

fatContent: 306 637 calories
saturatedFatContent: 10 6 grams fat

carbohydrateContent: 4 1 grams saturated fat
sugarContent: 33 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 12 1 grams protein
sodiumContent: n a

Share this post