Joslin's Potato and Eggplant Stew

[Guest guest]

The new joslin diabetes healthy carb cb has many appetizing recipes --

practically all of the recipes are vegetarian. All we need to do is choose the

vegetarian broth alternative and this book would be a good resource for veg

recipes. that are fairly fast to prepare. The book presents recipes that avoid

processed carbs.

 

Some ideas look well seasoned - like spicy refried black beans. And others look

more subtle - like this stew: which I image has the sweet (caramelized) taste

from the eggplant and a floral herb aroma and aftertaste. The onion is softened

(5 minutes) and will still have some bite. sounds goods. note that the recipe

doesn't tell us to remove the eggplant's peel if it's tough or old.

 

I think this book is worth a look-see!

 

 

* Exported from MasterCook *

 

Potato and Eggplant Stew

 

Recipe By :Joslin Diabetes Healthy Carbohydrate Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1-pound eggplant (or 1 large)

1/8 teaspoon kosher salt

olive oil spray

1 cup chopped onion (or 1 large)

8 ounces fresh button mushrooms -- cleaned and halved

1 cup russet potato cubes (or 1 large) -- (peeled) 3/4-inch

cubes

1/2 teaspoon crushed dried herbes de Provence -- or fines herbes

1/8 teaspoon salt -- optional to taste

freshly ground black pepper -- to taste

 

1. Cut eggplant in half lengthwise, score it and sprinkle with the kosher salt.

After 20 minutes, wipe off the eggplant juice and salt with paper and towels.

Peel the eggplant and cut into 1-inch cubes.

 

2. Lightly coat a nonstick pot with cooking spray. Add the onion and cook over

medium heat until softened, about 5 minutes. Add the mushrooms, potato, eggplant

and herbs. Cover and simmer for 12 to 15 minutes, until the vegetables are

tender. Taste and season with salt if needed and pepper. Serve hot.

 

JOSLIN CHOICES: 1 carb (bread/starch)

PER SERVING: 94 cals, 5% cff, 1g total fat (0 chol, 0 sat fat); 3g protein, 21g

carb, 4g fiber, 140mg sodium

 

Copyright:

" © 2001 Fireside ISBN 0684864517 (paper) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 83 Calories; trace Fat (4.3% calories

from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

134mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable.

 

NOTES : This vegetable stew is evocative of the French countryside. Add crusty

bread and a salad studded with chopped Nicoise olives and ripe tomatoes and you

have a quickly made, substantial meal.

 

Nutr. Assoc. : 3234 0 0 2679 231 4796 3776 0 0

 

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