georgian

Mushroom Ajapsandali With Eggplant And Tomatoes

Name: Mushroom Ajapsandali With Eggplant And Tomatoes
Yield: 1 serving
Cuisine: georgian
Ingredients: 283 g eggplant, cubed; 283 g mushrooms, sliced; 283 g tomato, chopped; 103 g onion, sliced; 154 g bell pepper, sliced; 8 g garlic, minced; 39 g sunflower oil; 3 g ground coriander; 3 g sweet paprika; 19 g cilantro, chopped; 4 g salt; 1 g black pepper

This dish pairs eggplant, cubed with mushrooms, sliced, tomato, chopped and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan Gluten free Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

63 g Carbohydrates

40 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

283g eggplant, cubed 71 kcal
283g mushrooms, sliced 62 kcal
283g tomato, chopped 51 kcal
103g onion, sliced 41 kcal
154g bell pepper, sliced 48 kcal
8g garlic, minced 12 kcal
39g sunflower oil 345 kcal
3g ground coriander 9 kcal
3g sweet paprika 9 kcal
19g cilantro, chopped 7 kcal
4g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

sunflower oil
Heat a deep skillet over medium-high heat with the oil.
eggplantsalt
Add eggplant cubes with a pinch of salt and cook 6-8 minutes until softened and lightly browned.
mushroomsonion
Add onion and mushrooms; cook 5 minutes until mushrooms release moisture and start to color.
tomatobell peppergarlicground coriandersweet paprika
Stir in bell pepper, tomato, garlic, ground coriander, and paprika. Reduce heat to medium and cook 10-12 minutes until saucy.
cilantrosalt
Season with salt and pepper, then fold in chopped cilantro. Rest 2 minutes before serving.