Ajapsandali (Stewed Eggplant with Potatoes and Tomatoes) Recipe

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Looking for an easy Ajapsandali (stewed eggplant with potatoes and tomatoes) recipe? Learn how to make Ajapsandali (stewed eggplant with potatoes and tomatoes) using healthy ingredients.


Submitted by potida

Makes 1 serving



Eggplants with tomatoes, potatoes, a little bit of onion, salt and green vegetables stewed in their own juice and some oil

Recipe Ingredients for Ajapsandali (stewed eggplant with potatoes and tomatoes)

1 cup (1" cubes) Eggplant
1 small (1-3/4" to 2-1/2" dia.) Potatoes, Boiled
1 slice, medium (1/4" thick) Tomatoes, Red, Ripe
1 tbsp chopped Onions
10 grams Green Vegetable Medley

Recipe Directions for Ajapsandali (stewed eggplant with potatoes and tomatoes)

Chop raw eggplants, tomatoes, potatoes, green vegetables and onion, add some oil and let them stew in a saucepan.
Categories

Main Dish

Nutrition Facts
Serving Size 269.0g
Amount Per Serving
Calories
160
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Sodium
244mg
10%
Potassium
604mg
17%
Total Carbohydrates
35.6g
12%
Dietary Fiber
5.4g
22%
Sugars
5.5g
Protein
3.6g
Vitamin A 4% Vitamin C 23%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
A
  Good points
  • Very low in saturated fat
  • High in dietary fiber
  • High in potassium
  • High in vitamin B6
  • High in vitamin C
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