Mexican Eggplant (Aubergine) Casserole Recipe

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Mexican Eggplant (Aubergine) Casserole
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Ingredients
11
Count
Nutrition
28
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Heat and simmer tomato sauce with the olives, chilis.
  2. Cumin,oregano chili powder and green onions.
  3. Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
  4. Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
  5. Continue until eggplant is gone.
  6. Bake at 350 for 30-45 minutes .
  7. Top each serving with sour cream and cilantro.
  8. Serve with hot flour tortillas and salad of choice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27.7 Kcal (116 kJ)
Calories from fat 1.5 Kcal
% Daily Value*
Total Fat 0.17g 0%
Sodium 94.2mg 4%
Potassium 212.1mg 5%
Total Carbs 6.41g 2%
Sugars 3.65g 15%
Dietary Fiber 2.87g 11%
Protein 0.97g 2%
Vitamin C 2mg 3%
Iron 0.4mg 2%
Calcium 19.4mg 2%
Amount Per 100 g
Calories 33.16 Kcal (139 kJ)
Calories from fat 1.79 Kcal
% Daily Value*
Total Fat 0.2g 0%
Sodium 112.77mg 4%
Potassium 253.9mg 5%
Total Carbs 7.67g 2%
Sugars 4.37g 15%
Dietary Fiber 3.43g 11%
Protein 1.16g 2%
Vitamin C 2.4mg 3%
Iron 0.5mg 2%
Calcium 23.2mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 1
    PointsPlus

Good Points

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

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