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Eggplant Stew (Briam) (P)
Source: Whole Foods website
Serves: 8 to 10

1 large eggplant, halved lengthwise, then sliced 1/4" thick
2 medium zucchini, halved lengthwise, then sliced 1/4" thick
2 medium potatoes, peeled then sliced 1/8" thick
4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
1 large onion, halved lengthwise, then thinly sliced
2 artichokes, quartered, trimmed and parboiled (optional)
3 to 4 garlic cloves, minced
1 cup water or stock
1/2 cup extra virgin olive oil
2 tablespoons ground cumin
3 tablespoons dried oregano
Black pepper, cayenne pepper and salt to taste
1 cup fresh parsley, chopped (reserve 1/4 cup for garnish)

Preheat oven to 350°F.

Place all ingredients in a heavy, shallow baking pan, toss together and bake (about 1 to 1-1/2 hours total, covered for the first half hour) until tender, stirring occasionally.

Posted by Barbara Berner

Nutritional Info Per Serving: 190calories (110 from fat), 12g total fat (18%), 1-1/2g saturated fat (8%), 5g dietary fiber (21%), 4g protein, 19g carbohydrate (6%), 0mg cholesterol (0%), 120mg sodium (5%)