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west-african

Smoky Eggplant and Tomato Stew with Fonio

This simmered dish pairs fonio, dry with eggplant, diced, tomato, chopped and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

13 g Protein
88 g Carbohydrates
27 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g fonio, dry 259 kcal
  • 220g eggplant, diced 55 kcal
  • 220g tomato, chopped 40 kcal
  • 80g onion, chopped 32 kcal
  • 15g tomato paste 12 kcal
  • 25g vegetable oil 221 kcal
  • 1 tsp (2g) smoked paprika 6 kcal
  • 10g lemon juice 3 kcal
  • 0.5 tsp (1g) salt 0 kcal

Cooking instructions

  1. foniosalt
    Rinse fonio in a fine sieve. Add to a small pot with water and a pinch of salt, bring to a simmer, cover, and cook 5 minutes. Turn off heat and rest 5 minutes, then fluff.
  2. onionvegetable oil
    Heat vegetable oil in a skillet over medium heat. Add onion and cook 3 minutes until softened.
  3. eggplant
    Add eggplant and cook 6-8 minutes, stirring, until browned and tender.
  4. tomatotomato pastesmoked paprikasalt
    Stir in tomato, tomato paste, smoked paprika, and salt. Simmer 8-10 minutes until thick and jammy.
  5. fonioeggplantlemon juice
    Finish with lemon juice. Serve the eggplant stew over fluffy fonio.

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