Photo: Kevin McCutcheon
Eggplant and Tomato Stew (Guiso de Berenjena) Recipe
9 ingredients
8 servings
openrecipes
A tasty Cuban dish from Chicago chef Randy Zweiban.Game plan: Chef Zweiban prefers slender Chinese eggplant with pale purple skin because it doesn't need to...
Estimated Nutrition (whole recipe, rough)
288
Calories
5g
Protein
15g
Fat
32g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds Chinese eggplant
- 1 cup canola oil
- 1 cup finely diced red onion
- 1 cup finely diced red bell pepper
- 1/3 cup sherry vinegar
- 3 cups peeled and diced tomatoes, seeds removed
- 2 tablespoons whole cumin, toasted and ground
- 1 tablespoon whole coriander seed, toasted and ground
- 1/4 cup finely chopped cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes