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Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta

Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta

Earthy black-eyed peas meet smoky roasted eggplant, fragrant fenugreek, and creamy feta for a savory Mediterranean-style dish that’s hearty, bright, and satisfying.

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Ingredients

For 2 servings

  • 1 can Black-eyed peas
  • ¼ ounce Cilantro
  • 4 ounce Collard Greens
  • 1 box Crushed Tomatoes
  • 1 unit Eggplant
  • 1 teaspoon Fenugreek
  • 2 ounce Feta Cheese
  • 2 clove Garlic
  • 1 unit Red Onion
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 2 tablespoon Olive Oil
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
PDF
DifficultyEasy
Total Time40m
Calories523
Protein25g
Carbs77g
Fat20g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow Sugar
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free or vegan diners, leave out the feta or replace it with a plant-based crumbly cheese. If you want a milder onion note, swap red onion for shallot or skip it if allium-free needs are important.

What to serve with it

Serve with warm pita, rice, or crusty bread to catch the saucy beans and vegetables. A simple cucumber-tomato salad or lemony yogurt on the side adds freshness and balances the earthy, savory flavors.

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