Prevent Kidney Disease
Learn more to reduce your risk of kidney disease and take the pledge to #preventkidneydisease.
Appropriate for CKD, Dialysis
5.5 oz. of ground beef or turkey
2 medium onions, chopped in cubes
1 medium eggplant, peeled and cut in cubes
4 cloves of garlic, chopped
1 medium carrot, peeled and grated or chopped finely
1 small red pepper, seeded and chopped
2 Tbsp. tomato paste (low salt)
¼ tsp. black pepper
2 Tbsp. canola oil
4 cups water
4 tsp. cornstarch for thickening
2 Tbsp. olive oil
10 oz. Rice noodles
In a deep skillet, sauté onions in oil until soft. Add the beef and brown for 1-2 minutes while stirring. Add the eggplant and continue to stir for an additional 1-2 minutes. Add the remainder of the ingredients, except for the cornstarch and olive oil. Bring to a boil, lower the fire and cook covered on medium flame for 20 minutes, stirring occasionally and checking that it is not burning. Mix the cornstarch in 1/4 cup of cold water, add to the skillet while stirring. Bring to a boil again for 1/2 a minute and remove from the fire.
Soak the noodles in a large amount of boiling water, taken off the fire for 10 minutes, or cook in boiling water for 2 minutes. Rinse and mix with sauce mixture.
Add the olive oil, mix and serve.
Calories 490, protein 20.6 g, carbohydrates 6.5 g, fat 27 g, sodium 18.5 mg, potassium 298 mg, phosphorus 150 mg.
This recipe was submitted by Tal Kamiski Rosenberg, Dietitian.