Stewed Eggplant Tomato and Spinach is the perfect fall comfort food! And at just one point per serving on Weight watchers is guilt free!
I guarantee you it will inspire you, at the very least, to consider dipping your pinky toe into the delish world of plant based recipes!
Stewed Eggplant Tomato and Spinach is delicious! It is the perfect vegan warm bowl of yummy and it is just one point per serving on Weight watchers blue. This recipe makes two servings.
If you choose to eat it with half a cup of white rice each serving is 4 points on WW
Keep reading for all the delish deets! This entire pot is just two points on Weight watchers !
Ingredients:
*Notes: I froze my eggplant and tomatoes awhile ago to preserve them, this might have changed how much water was released during cooking time. If you aren’t using frozen vegetables, the cooking process may be accelerated. If you decided to add rice – 1 cup cooked Rice is 6 points on WW blue which adds 3 points to the dish if you serve two servings at 1/2 a cup each) So without rice each serving is 1 point on WW blue With rice each serving is 4 points on WW blue
Stewed Eggplant Tomato and Spinach
Instructions:
Stewed Eggplant Tomato and Spinach
Ingredients
- ● ½ Eggplant sliced and quartered*
- ● ¾ to 1 whole heirloom or beef tomato *
- ● 1 cup of fresh or frozen spinach
- ● 2 to 3 tsp of Cumin
- ● 1 tablespoon of minced garlic
- ● 1 tsp of onion powder
- ● 1 to 2 tsp of chili powder
- ● 1 teaspoon of olive oil 1 point
- ● Salt and pepper to taste
- 5 sprays cooking spray 0 points
- ● 1 cup cooked Rice 6 points adds 3 points to the dish if you serve two servings at 1/2 a cup each
Instructions
- ● In a pot on medium heat, add in one teaspoon of olive oil and minced garlic
- ● Once it starts to brown, add in all of your vegetables and cover with a lid to steam.
- ● When the water has been released from the vegetables ( or in the case of using frozen vegetables, until they are thawed ) take of the lid to allow the water to evaporate
- ● Once majority of the water is gone, add in your cumin, chili powder, onion powder, salt and pepper and the other teaspoon of olive oil (to prevent burning)
- ● When your vegetables have cooked down, taste for seasoning and work accordingly.
- ● Scoop yourself a portion it is One point per serving on Weight Watchers blue. This recipe makes two servings.
Recipe Notes
*Notes: I froze my eggplant and tomatoes awhile ago to preserve them, this might have changed how much water was released during cooking time. If you aren’t using frozen vegetables, the cooking process may be accelerated. If you decided to add rice - 1 cup cooked Rice is 6 points on WW blue which adds 3 points to the dish if you serve two servings at 1/2 a cup each) So without rice each serving is 1 point on WW blue With rice each serving is 4 points on WW blue
Want more Recipes that will Make you consider plant-based options?
Here are a few of our faves!
Vegan ChickPea Curry With Potatoes Recipe
I’m usually not a fan of aubergine but it gave a really good texture as it disintegrated!
I also added some finely cut onion (instead of onion powder) and added a bit of tomato puree in addition to the actual tomato.
This is a fun recipe as you can really play around with different spices and add little bits and bobs 🙂
I tried this last night with rice, and I had the leftovers mixed in with pasta for lunch today.
i’m so glad you like the recipe!!!!!