Eggplant-pumpkin stew with white fish — Meal
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Macros (per serving)

Fat

31%

(13 g)

Protein

32%

(31 g)

Carbs

37%

(33 g)

25 g Net,

9 g Fiber

376 Calories (per serving)

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Fish dishes

Fast Recipes

Eggplant-pumpkin stew with white fish

By Meal.com

This comfort food dish combines wonderfully with cauliflower rice.

Ingredients

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Eggplant

1 piece

Pumpkin

350 g

Garlic

2 cloves

Onion

1 piece

Tomato cubes (can)

400 g

Ras el Han­out

1 tsp

Cayenne pepper

1 tsp

White fish fillet

250 g

Coconut oil

to taste

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

15 min

1

Cut the eggplant and the pumpkin into pieces.

2

Heat a pan with water and cook the pumpkin until al dente. Drain off.

3

In the meantime, chop the onion and garlic.

4

Heat a pan over medium heat with coconut oil and fry the onion until translucent.

5

Add the garlic, eggplant, ras el hanout and cayenne pepper and fry for 5 minutes.

6

Add the tomato cubes and simmer for 5 minutes. Season with salt and pepper.

7

Add the pumpkin cubes and stir well.

8

Cut the white fish into pieces and add them, the stew is ready when the fish is done.

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Details

Allergens

Nightshade, Fish

Diet

Paleo

Course

Lunch, Dinner

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