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Eggplant Casserole

Ingredients
  Eggplants 3
  Salt 2 Teaspoon
  Oil 4 Tablespoon
  Tomato paste 2 Tablespoon
  Yoghurt 250 Milliliter
  Pepper To Taste
Directions

Slice the eggplants without peeling, sprinkle with salt and leave 30 minutes.
Dry the slices and fry quickly in hot oil in a frying pan until coloured.
Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them with tomato paste and yoghurt.
Season with pepper.
Cover the tin or casserole and bake in a moderate oven for 35-40 minutes.
Turn out before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Casserole
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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4.133335
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 960 Calories from Fat 620

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 13.4 g67.1%

Trans Fat 0 g

Cholesterol 32.5 mg10.8%

Sodium 4050 mg168.7%

Total Carbohydrates 78 g25.9%

Dietary Fiber 37 g147.8%

Sugars 40 g

Protein 21 g41.2%

Vitamin A 19.8% Vitamin C 51.5%

Calcium 41% Iron 19.8%

*Based on a 2000 Calorie diet

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Eggplant Casserole Recipe