2018/11/02 Lunch Vegetables

healthyfied -

Ingredients

  • 0.25 teaspoon Salt
  • 0.25 tsp ground, Pepper
  • 100 g Capsicum Green
  • 2 g Mushrooms, Enoki, Raw
  • 3 tbsp(s) Tomato Puree
  • 400 g Eggplant, raw
  • 400 g Steamed

Instructions

  1. Prepare all vegetables: wash and cut the eggplant into slices, trim the ends off the enoki mushrooms, and dice the capsicum.
  2. Steam the 400g of vegetables until fully cooked and tender, about 15 minutes.
  3. While the vegetables are steaming, season them with 0.25 teaspoon of salt and a quarter teaspoon of ground pepper.
  4. Once the vegetables are steamed, transfer them to a large bowl.
  5. Add the 3 tablespoons of tomato puree to the steamed vegetables. Mix well to ensure all the vegetables are coated evenly.

Nutrition Information

  • Calories: 68
  • Carbohydratecontent: 15
  • Fibercontent: 6
  • Sugarcontent: 10
  • Sodiumcontent: 212
  • Proteincontent: 3
  • Fatcontent: 1
  • Saturatedfatcontent: 0
  • Monounsaturatedfatcontent: 0
  • Polyunsaturatedfatcontent: 0
  • Unsaturatedfatcontent: 0
  • Transfatcontent: 0