Kiwi Kathy's Note:
This is from a website on the worlds healthiest foods which is run by the George Mateljan Foundation. I made this last night and must say it is absolutely delicious. The notes say to serve it with Kale, but I didn't have any, so served it with lightly sauteed cabbage instead. Worked really well. I soaked and cooked my own garbazo beans and lentils rather than use canned. I think Americans call tomato sauce what we call tomato puree or plain crushed tomatoes, so I used tomato pasta sauce rather than the tomato sauce we down-under put on sausages and hamburgers. Do not leave out the raisins. These soak up the juices and become lovely sweet bursts of flavour.
My Private Note
Units: US | Metric
- 1 onion, Large, cut in half and sliced thin
- 5 garlic cloves, medium and pressed
- 1 red bell pepper, medium and cut in 1-inch squares
- 1 eggplant, medium and cut into 1-inch pieces
- red pepper flakes, pinch (I used slighly more for taste)
- 2 teaspoons turmeric
- 1/2 teaspoon garam masala
- 1 (15 ounce) can garbanzo beans (BPA Free)
- 1 (15 ounce) can lentils, drained
- 1/2 cup tomato sauce
- 1 1/4 cups vegetable broth
- 1 tablespoon vegetable broth
- 1/2 cup raisins
- 1 tablespoon cilantro, chopped and fresh
- salt and black pepper
- 1Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
- 2Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently.
- 3Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
- 4Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- 5Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes.
- 6Season with salt and pepper. Top with chopped cilantro.
- 7Serve with steamed kale if desired.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Moroccan Eggplant With Garbanzo Beans
Serving Size: 1 (446 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 368.6
- Calories from Fat 19
- Total Fat 2.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 488.2 mg
- Total Carbohydrate 74.2 g
- Dietary Fiber 19.5 g
- Sugars 19.1 g
- Protein 17.9 g
The following items or measurements are not included: