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Persian Eggplant Lentil Stew (Gheymeh Bademjan)
SEP COOKS11Ingredients
80Minutes
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 small yellow onion (diced)
- 4 Tbsp. olive oil
- 1 large eggplant (peeled and cubed)
- 1/2 cup yellow lentils (soaked in filtered water for at least 30minutes)
- 2 tsp. turmeric
- 1 Tbsp. tomato paste
- 1 cup water
- salt
- pepper
- 1 lemon (dried)
- 1 cup brown rice
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium550mg16% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A2% |
| Vitamin C30% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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