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Arabian Vegetable Medley

Arabian Vegetable Medley


Arabian Vegetable Medley

Preparation Time: 70 minutes

Servings:  16


  • 2 Pounds eggplant, Cut in 1-1/2 cubes
  • Tablespoons olive oil, divided
  • 4 Cups sliced onion
  • 2 Teaspoons minced garlic
  • 1 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon pepper
  • 2 Cans (1 pound each) tomatoes, undrained and coarsely chopped
  • 1 Can (16 ounces) chick peas, rinsed and drained


  1. In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender.
  2. Remove eggplant from pan; set aside.
  3. In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender.
  4. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.
  5. Fold in eggplant, tomatoes and chick peas; bring to boil.
  6. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender.
  7. Remove cover and cook 15 minutes or until most of the liquid is absorbed.

Nutrition Facts

Cholesterol   0
Saturated fat  0
Serving size: 90 grams
(basic calculation)

Salt less than 10 mg

Middle Eastern
Meal Type:  Side Dish, Main Course, Entrée
Occasion: Thanksgiving
Preparation Method: Saute
Dish Type: Casserole

Recipe Source: Recipe by The National Turkey Federation

Credit:  www.EatTurkey.com

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