Tuesday, November 30, 2010

RECIPE: Eggplant and Rice

Preparation time: 15 min Servings: 4
Cooking time: 30 min


2 cups water or chicken stock
1/2 tomato, finely chopped
1/2 cup onion, minced
1 peeled eggplant, cut into .5 in. cubes
1/2 tsp thyme, or 2 tsp fresh, minced
2 cloves garlic, crushed
1 cup long-grain rice
1-1/3 tbsp virgin olive oil
1 bay leaf

Cooking Directions:

Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 4 ingredients and mix thoroughly. Cover saucepan and simmer 3 minutes. Stir in remaining ingredients and salt and pepper to taste and return to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.

Nutritionist Recommended For:

More Information


Thiamin B1 0.13 mg
Vitamin A 160 IU
Vitamin K 10 mcg
Vitamin E 1.1 mg
Pantothenic Acid 0.53 mg
Vitamin B6 0.2 mg
Choline 12 mg
Riboflavin B2 0.059 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 6.4 mg
Niacin B3 1.5 mg


Sodium 9.4 mg
Zinc 0.49 mg
Copper 0.17 mg
Iron 1 mg
Calcium 30 mg
Manganese 0.56 mg
Magnesium 27 mg
Potassium 360 mg
Fluoride 100 mcg
Phosphorus 61 mg
Selenium 3.7 mcg

Nutrition Facts

Calories 140
% Calories From Fat 31.5%
Total Fat 4.9g
Saturated Fats 0.7g
Mono-unsaturated Fats 3.3g
Poly-unsaturated Fats 0.6g
Cholesterol 0mg
Sodium 9.4mg
Total Carbohydrates 21g
Dietary Fiber 4.7g
Sugar 4.4g
Protein 2.8g

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