ethiopian

Eggplant and Tomato Stew with Berbere and Basil

Name: Eggplant and Tomato Stew with Berbere and Basil
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 374 g eggplant, medium dice; 281 g diced tomatoes, canned; 164 g yellow onion, sliced; 9 g garlic, minced; 8 g berbere spice blend; 44 g olive oil; 7 g fresh basil, chopped; 23 g lemon juice; 2 g salt; 140 g water

This simmered dish pairs eggplant, medium dice with berbere spice blend, fresh basil, chopped and diced tomatoes, canned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

10 g Protein

58 g Carbohydrates

45 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

374g eggplant, medium dice 94 kcal
281g diced tomatoes, canned 51 kcal
164g yellow onion, sliced 66 kcal
9g garlic, minced 13 kcal
8g berbere spice blend 24 kcal
44g olive oil 389 kcal
7g fresh basil, chopped 2 kcal
23g lemon juice 7 kcal
2g salt 0 kcal
140g water 0 kcal

Cooking instructions

yellow onionolive oil
Heat the oil in a saucepan over medium. Add onion and cook until soft, 6-8 minutes.
garlicberbere spice blend
Add garlic and berbere; cook 30 seconds until fragrant.
eggplantdiced tomatoessaltwater
Add eggplant and salt. Stir to coat, then add diced tomatoes and water.
eggplant
Cover and simmer, stirring occasionally, until eggplant is tender and sauce is thick, 15-18 minutes.
fresh basillemon juice
Stir in basil and lemon juice. Simmer 1 minute and serve hot.