Arroz de Berinjela

Arroz de Berinjela is a delightful low-carb Brazilian dish that substitutes traditional rice with finely chopped eggplant, creating a flavorful and satisfying meal. This dish is not only hearty but also packed with nutrients, making it a perfect choice for health-conscious eaters.

Ingredients

• Eggplant - 250 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Bell pepper - 1/2, diced
• Tomato - 1 medium, diced
• Vegetable broth - 250 ml
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by washing the eggplant and cutting it into small cubes. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture and bitterness.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become translucent.
3. Add the diced bell pepper and cook for an additional 3-4 minutes until softened.
4. Rinse the salted eggplant cubes under cold water and pat them dry with a paper towel. Add the eggplant to the skillet and cook for about 5-7 minutes, stirring occasionally, until softened.
5. Stir in the diced tomato and vegetable broth. Season with salt and black pepper to taste, and bring to a simmer.
6. Cover and let it cook for about 10 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
7. Remove from heat and stir in the chopped cilantro before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which supports digestive health.
• Low in carbohydrates, making it suitable for low-carb diets.

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