35
STEWED EGGPLANT WiTH BROWN RiCE
Eggplant is low in calories, with just 35 per cup,
and high in bioflavonoids, which are known to
control high blood pressure and relieve stress.
Serves:
4
Serving Size:
18 ounces
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
30 minutes
TOTAL:
50 minutes
INGREDIENTS:
• 1 eggplant, diced
• 2 zucchinis, diced
• 2-3 yellow squashes, diced
• 2 tomatoes, diced
• 8 ounces mushrooms, diced
• 1 white onion, diced
• 1 cup reduced or no-sodium chicken broth
• 1 cup cooked brown rice
• Ground ginger or Mrs. Dash to taste
INSTRUCTIONS:
Dice veggies. Sauté mushrooms and onions. Add diced eggplant, zucchini and squash. Add ginger or
Mrs. Dash to taste. When veggies start to break down, add broth then tomatoes. Bring to a boil, then
simmer about 15 minutes. Serve over brown rice.
NUTRITIONAL VALUE:
Calories: 270
Sodium: 33 mg
Fat: 2 g
Carbohydrates: 57 g
Protein: 10 g
Sugars: 10 g
Cornelia from the Atlanta
Store Support Center
per serving
270
CALORIES
DINNER
