Creamy Eggplant Side Dish Recipes
CREAMY EGGPLANT SIDE DISH
The ingredients read "½ vegetable bouillon cube" but it's really "however much dry vegetable broth mix required to prepare one cup of broth as per package directions."
Provided by NoName12345
Categories Vegetable
Time 32m
Yield 3-4 cups, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a dutch oven with a lid, over medium heat, add oil, onion, and garlic. Cook for a few minutes, until it begins to turn golden.
- Add water, vegetable bouillon, and chili powder, and stir until bouillon is dissolved.
- Add eggplant. Cover, raise the heat to "high", and then leave to cook for 15 minutes, stirring on occasion. Remove the lid and cook for another five minutes, or until the eggplant is fully cooked.
- Turn the heat down to "low" and add cream, stirring for a minute. Remove from heat and serve.
Nutrition Facts : Calories 314, Fat 25.9, SaturatedFat 12.6, Cholesterol 66.3, Sodium 35.1, Carbohydrate 20.5, Fiber 8.6, Sugar 7.1, Protein 4.3
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