Eggplant (Aubergine) Casserole Recipe

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Eggplant (Aubergine) Casserole
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Ingredients:

Directions:

  1. Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat.
  2. Cook cumin seed 15 seconds or until dark brown.
  3. Stir in fennel(if using) and pepper.
  4. Immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden.
  5. Stir in next three ingredients.
  6. Add eggplant and reduce heat to medium.
  7. Sauté 5 minutes, stirring occasionally, until eggplant softens.
  8. Stir in tomatoes and simmer 10 minutes, stirring frequently.
  9. Stir in beans.
  10. Sprinkle with cheese.
  11. Reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted.
  12. Sprinkle with cilantro.
  13. Serve with Beaujolais, Fumé Blanc or Chiantí.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 313.55 Kcal (1313 kJ)
Calories from fat 104.39 Kcal
% Daily Value*
Total Fat 11.6g 18%
Cholesterol 19.41mg 6%
Sodium 438.66mg 18%
Potassium 837.28mg 18%
Total Carbs 38.56g 13%
Sugars 12.36g 49%
Dietary Fiber 11.59g 46%
Protein 16.1g 32%
Vitamin C 18.7mg 31%
Iron 3.3mg 18%
Calcium 206.8mg 21%
Amount Per 100 g
Calories 89.62 Kcal (375 kJ)
Calories from fat 29.84 Kcal
% Daily Value*
Total Fat 3.32g 18%
Cholesterol 5.55mg 6%
Sodium 125.38mg 18%
Potassium 239.31mg 18%
Total Carbs 11.02g 13%
Sugars 3.53g 49%
Dietary Fiber 3.31g 46%
Protein 4.6g 32%
Vitamin C 5.3mg 31%
Iron 0.9mg 18%
Calcium 59.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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