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Ingredients
Directions
- Combine cornmeal, sage, cumin, and chili pwdr in a saucepan. Stir in the cool water. Cook, stirring constantly till very thick. Pour into a non- stick oblong baking dish. Bake at 425 degrees for 30 min. Remove from oven and let cold for 30 min. In the meantime, saute/fry onion, garlic, mushrooms, and eggplant in 1/2 c. water for 10 min. Add in remaining ingredients and simmer 20 min. Spoon this mix over the cornmeal crust. Bake at 350 degrees for 30 min. Serves 3 to 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 554g | |
| Recipe makes 2 servings | |
| Calories 297 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 140mg | 4% |
| Total Carbs 63.5g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.38g | 1% |
| Protein 5.91g | 9% |
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