Try this Tempeh Eggplant Ragout with Minted Couscous - Freeman recipe, or contribute your own.
Suggest a better descriptionTo make the eggplant ragout: Trim eggplant and cut into 1/2 inch cubes (peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and bell pepper in olive oil in large heavy pan until tender, about 10-15 minutes. Stir frequently. Add wine and Tempeh and cook, covered, over medium heat for 15-20 minutes, stirring a few times. Add vinegar, tomato paste and salt and pepper and simmer 5 minutes, stirring often. Serve over minted Couscous. To make minted Couscous: Bring 2 cups water to a boil; add Couscous, stir, cover and turn off the heat. Let it sit about 10 minutes and then uncover and fluff with a fork. Stir in mint, lemon juice, olive oil and pepper to taste. Let it sit for at least 10-15 minutes before serving to combine flavors. (Recipe adapted by Elisabeth Freeman from one posted to CNN Plus) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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Serving Size: 1 Serving (2104g) | ||
Recipe Makes: 1 | ||
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Calories: 1800 | ||
Calories from Fat: 341 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1042.5mg | 36 % | |
Potassium 5277.5mg | 139 % | |
Total Carbohydrate 290.3g | 85 % | |
Dietary Fiber 48.5g | 194 % | |
Sugars, other 241.8g | ||
Protein 91.3g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1800
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