Roasted eggplant and kumara stew
Serves:
4
Time to make:
50 mins
Total cost:
$24.28 / $6.07 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
Low kilojoule
Vegetarian
Gluten-free
Instructions
Instructions and steps:
Step 1 Preheat oven to 190ºC. Place eggplant and kumara in a baking dish. Drizzle over oil and season with salt and pepper. Roast for 30 minutes until just tender.
Step 2 Tip eggplant and kumara into a large saucepan with tomatoes. Cover and bring to the boil. Remove lid and simmer for 2-3 minutes. Add chickpeas and broccoli and simmer for 2 minutes.
Step 3 Remove from heat and stir in sour cream. Scatter over parsley and serve.
Variations
For a tasty change, use pumpkin instead of eggplant.
HFG Tip
Make sure you take the pan off the heat before adding the sour cream otherwise it may curdle.
About this Recipe
Photography: Joanna Wickham
First Published:
July 2008
Rating:
(1 vote)
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Full ingredient list:
- 2 medium eggplants, cut in bite-sized pieces
- 2 medium kumara, cut in bite-sized pieces
- 2 tablespoons olive oil
- salt and black pepper, to season
- 2 x 400g cans chopped tomatoes*
- 420g can chickpeas, drained, rinsed
- 2 cups broccoli florets
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Nutritional information (per serve)
Energy:
1480kJ
Calories:
354cal
Protein:
14g
Fat:
11g
- saturated:
2g
Carbohydrates:
45g
- sugars:
15g
Dietary Fibre:
14g
Sodium:
710mg
Calcium:
150mg
Iron:
4mg
Nutrition information is given per serve
*NS: not specified
