Directions:
- Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
- In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes
- Add the tomato sauce and the eggplant and simmer gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes.
- Remove from the heat and stir in the vinegar.
- Season with salt and pepper; add the lemon zest, cilantro and parsley.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.29 Kcal (784 kJ) | ||
| Calories from fat | 96.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Sodium | 9.83mg | 0% | |
| Potassium | 628.5mg | 13% | |
| Total Carbs | 21.9g | 7% | |
| Sugars | 9.6g | 38% | |
| Dietary Fiber | 6.14g | 25% | |
| Protein | 4.2g | 8% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 65.73 Kcal (275 kJ) | ||
| Calories from fat | 33.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 17% | |
|---|---|---|---|
| Sodium | 3.45mg | 0% | |
| Potassium | 220.58mg | 13% | |
| Total Carbs | 7.69g | 7% | |
| Sugars | 3.37g | 38% | |
| Dietary Fiber | 2.15g | 25% | |
| Protein | 1.47g | 8% | |
| Vitamin C | 6.4mg | 30% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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