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Epicurious

Eggplant Mexicana

Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.

Recipe information

  • Yield

    Serves 8; 1/2 cup per serving

Ingredients

1 medium eggplant (about 1 pound), peeled and cubed
4 medium tomatoes, chopped, or 1 14.5-ounce can no-salt-added diced tomatoes, undrained
2 tablespoons chopped onion
1 medium garlic clove, minced
1/4 to 1/2 teaspoon Chili Powder (page 277) or commercial no-salt-added chili powder
1/4 teaspoon pepper
2 tablespoons snipped fresh cilantro or parsley

Preparation

  1. Step 1

    In a large nonstick skillet, stir together all the ingredients except the cilantro. Bring to a simmer over medium heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender. Serve sprinkled with the cilantro.

  2. Nutrition information

    Step 2

    (Per serving)

    Step 3

    Calories: 27

    Step 4

    Total fat: 0.5g

    Step 5

    Saturated: 0.0g

    Step 6

    Trans: 0.0g

    Step 7

    Polyunsaturated: 0.0g

    Step 8

    Monounsaturated: 0.0g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 5mg

    Step 11

    Carbohydrates: 6g

    Step 12

    Fiber: 3g

    Step 13

    Sugars: 3g

    Step 14

    Protein: 1g

    Step 15

    Calcium: 14mg

    Step 16

    Potassium: 287mg

  3. Dietary Exchanges

    Step 17

    1 vegetable

American Heart Association Low-Salt Cookbook, 4th Edition
TagsEggplantVegetableTomatoCilantroHerbs & SpicesSideDinnerLunchVeganVegetarianNut FreeGluten FreeDairy FreeEasy5 Ingredients or FewerSimmerCookbooks
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