Eggplant Stew

Ingredients

• Eggplant

  Raw

  400g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  19g

• Garlic

  Raw

  5 cloves, minced or 15g

• Onions

  Raw

  ½ cup, chopped or 80g

• Tomatoes

  Red, ripe, raw, year round average

  300g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Ground beef

  80% lean meat / 20% fat, raw

  180g

Directions

1. Place eggplant directly on gas stovetop so skin blackens and flesh cooks. If you have an electric stove, bake the eggplant in a 375 degree F oven for approximately 30 minutes until soft. Set aside until cool.
2. Peel the skin off the eggplant and discard.
3. Mash the eggplant flesh until only small lumps remain.
4. In a pan, heat the oil and add the onion, garlic, and chili and sauté until onions are translucent.
5. Add chopped tomatoes and cook until pulpy and broken down.
6. Add salt and red chili powder.
7. Mix mashed eggplant into the pan with onion-tomato mixture and simmer for 5 minutes.
8. Garnish with cilantro and serve. Enjoy!

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