Directions:
- Heat oven to 450°F; pierce eggplant several times with a fork.
- Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
- Cool, peel, and chop, place in a large bowl.
- Heat oil in a skillet.
- Add onion, green pepper, and nuts.
- Cook 5-10 minutes until veggies are tender.
- Add to eggplant with salt, pepper, and eggs; mix well.
- Add matzoh meal, stir well.
- Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
- Bake for 35-45 minutes until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.91 Kcal (536 kJ) | ||
| Calories from fat | 42.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 23.76mg | 1% | |
| Potassium | 432.27mg | 9% | |
| Total Carbs | 18.79g | 6% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.23 Kcal (223 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 7% | |
|---|---|---|---|
| Cholesterol | 19.35mg | 16% | |
| Sodium | 9.89mg | 1% | |
| Potassium | 179.9mg | 9% | |
| Total Carbs | 7.82g | 6% | |
| Sugars | 3.17g | 30% | |
| Dietary Fiber | 2.48g | 24% | |
| Protein | 1.98g | 9% | |
| Vitamin C | 12mg | 48% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.3mg | 3% | |
* 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.
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