22Ingredients
990Calories
90Minutes

Ingredients

  • 4 baby eggplants (rinsed, stem end trimmed and reserved)
  • 4 squash (Arabic, or pale-skinned calabacita, rinsed, stem end trimmed and reserved)
  • 4 plum tomatoes (rinsed, stem end trimmed and reserved)
  • 4 baking potatoes (rinsed, narrow end trimmed and reserved)
  • 1 cup extra-virgin olive oil
  • 2 red onions (or medium yellow, cut into small dice)
  • 1 clove garlic (finely chopped, optional)
  • 4 1/2 teaspoons ground allspice
  • 1 tablespoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cumin (optional)
  • 1 cup fresh parsley (chopped)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon dried mint
  • 1/4 cup tomato paste
  • 1 jalapeño (or long hot chile pepper, cored, seeded and cut into small dice, optional)
  • 6 plum tomatoes (diced)
  • 1/4 cup pomegranate molasses
  • sea salt (to taste)
  • 3 cups rice (Egyptian, or cracked wheat)
  • 2 lemons
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NutritionView more

990Calories
Sodium16%DV380mg
Fat85%DV55g
Protein29%DV15g
Carbs40%DV121g
Fiber76%DV19g

PER SERVING *

Calories990Calories from Fat500
% DAILY VALUE*
Total Fat55g85%
Saturated Fat8g40%
Trans Fat
Cholesterol
Sodium380mg16%
Potassium2640mg75%
Protein15g29%
Calories from Fat500
% DAILY VALUE*
Total Carbohydrate121g40%
Dietary Fiber19g76%
Sugars26g52%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Melanie M. 9 Nov 2016
overall good. not a cheap dish to make and took waay longer than the amount of time it said it would