Diabetic Food Recipes (Moroccan Eggplant with Tomatoes)

Cumin, paprika and cilantro provide bold flavour to this tasty dish.

Tips

Experiment with spices to give your vegetables an interesting kick. 

Makes 4 servings

Cooking time: n/a

Ingredients

1 large purple eggplant (about 1 lb/500 g)

2 Tbsp (30 mL) canola oil 30

2 cloves garlic, minced

1 tsp (5 mL) ground cumin

1 tsp (5 mL) sweet paprika

1/2 cup (125 mL) chopped fresh cilantro

1 can (14.5 oz) chopped low sodium tomatoes or 1 pound ripe red tomatoes, peeled, seeded and chopped 

Instructions

Trim ends off eggplant, with a vegetable peeler or paring knife. Pare off alternating strips of skin so that the eggplant appears striped. Cut the eggplant into 1-inch cubes. Sprinkle with salt and toss well.

In a 10-inch sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add the garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant for 10 minutes until soft. Stir in cumin, paprika, and cilantro, and sauté until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil.

Turn heat to medium-low and sauté until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours.

Notes

Choices: ½ carbohydrate; 1 fat

Nutritional Information

Per Serving

Calories	120
Total Fat	7 g
Saturated Fat	0.5 g
Cholesterol	0 mg
Sodium	230 mg
Carbohydrates	12 g
Fiber	5 g
Protein	2 g