Persian Eggplant (Revised) Recipe

Looking for an easy Persian Eggplant (revised) recipe? Learn how to make Persian Eggplant (revised) using healthy ingredients.


Submitted by betsaroonie

Makes 8 servings



1 hour to prepare, 35-40 minutes to bake. Page 214 Broccoli Forest modified by adding more veggies and substitute bulghur with quinoa

Recipe Ingredients for Persian Eggplant (revised)

1 teaspoon oil
3 cloves garlic, crushed
1 cup onion, chopped
3/4 lb mushrooms, chopped
1 1/2 lb eggplant, 1" cubed
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
47 g lemon juice (yields of 1 lemon)
1/2 cup raisins
1/2 cup quinoa
1 tsp honey
2 tbsp butter
2 tbsp flour
1 3/4 c milk, skim
2 eggs, white, hard-boiled

Recipe Directions for Persian Eggplant (revised)

  1. Oil a 9 x 13" baking pan using cooking spray. Preheat oven to 350F.

  2. In a very large, heavy skillet (or Dutch oven type saucepan) sauté the onions and garlic over moderate heat for several minutes. Then stir in the mushrooms, eggplant, seasonings, and lemon juice. Keep cooking and stirring over medium heat for about 5-8 more minutes.

  3. Add the raisins, quinoa (dry), and honey. Stir well, and cover. Simmer over medium-low heat about 10-15 minutes, stirring intermittently. When the eggplant is edibly-tender, remove from heat, and spread it into pan.

  4. In a small saucepan, melt the butter over low heat. Sprinkle in the flour, whisking constantly, continue to whisk and cook this roux gently for 3-5 minutes. Gradually drizzle in the hot milk-still whisking. When all the milk is added, graduate from whisk to wooden spoon and stir and cook about 5-8 minutes more - until smooth and slightly-thickened. Remove from heat, and stir in the grated hard-boiled eggs.

  5. Pour this sauce over the eggplant mixture, and spread it as evenly as possible. Dust the top with paprika, and bake, uncovered.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 241.1g
Amount Per Serving
Calories
189
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
58mg
19%
Sodium
355mg
15%
Potassium
596mg
17%
Total Carbohydrates
27.4g
9%
Dietary Fiber
4.8g
19%
Sugars
12.3g
Protein
7.6g
Vitamin A 6% Vitamin C 12%
Calcium 10% Iron 8%
* 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
96% confidence
A-
  Good points
  • High in phosphorus
  • High in riboflavin
  •   Bad points
  • High in cholesterol
  • High in sugar
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