Directions:
- Peel eggplant; dice into 2 cubes.
- Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
- Drain.
- Mash in large bowl.
- Meanwhile, heat oil in medium-size skillet over medium heat.
- Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
- Add to eggplant in bowl.
- Stir in basil, eggs, matzoh, salt and pepper.
- Scrape into greased small casserole.
- Dot with butter.
- Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.01 Kcal (477 kJ) | ||
| Calories from fat | 83.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Cholesterol | 44.74mg | 15% | |
| Sodium | 308.89mg | 13% | |
| Potassium | 214.7mg | 5% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 21.3mg | 35% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 105.99 Kcal (444 kJ) | ||
| Calories from fat | 77.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 14% | |
|---|---|---|---|
| Cholesterol | 41.59mg | 15% | |
| Sodium | 287.16mg | 13% | |
| Potassium | 199.59mg | 5% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 3.27g | 14% | |
| Dietary Fiber | 2.25g | 10% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 19.8mg | 35% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17mg | 2% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
