Spanish Eggplant (Aubergine) Recipe

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Spanish Eggplant (Aubergine)
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Ingredients:

Directions:

  1. Place eggplant in salted water and let soak for 30 minutes; drain.
  2. Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
  3. Cool.
  4. Grease a casserole dish.
  5. In mixing bowl place eggplant, oil, eggs and cracker crumbs.
  6. Mix well and place in greased casserole dish.
  7. Cover with cheddar cheese.
  8. Bake 30-40 minutes at 350°F.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.04 Kcal (1239 kJ)
Calories from fat 171.12 Kcal
% Daily Value*
Total Fat 19.01g 29%
Cholesterol 151.48mg 50%
Sodium 230.58mg 10%
Potassium 312.76mg 7%
Total Carbs 22.57g 8%
Sugars 10.1g 40%
Dietary Fiber 3.68g 15%
Protein 10.62g 21%
Vitamin C 24mg 40%
Vitamin A 0.8mg 26%
Iron 9.5mg 53%
Calcium 140.9mg 14%
Amount Per 100 g
Calories 117.73 Kcal (493 kJ)
Calories from fat 68.05 Kcal
% Daily Value*
Total Fat 7.56g 29%
Cholesterol 60.24mg 50%
Sodium 91.7mg 10%
Potassium 124.38mg 7%
Total Carbs 8.98g 8%
Sugars 4.02g 40%
Dietary Fiber 1.46g 15%
Protein 4.22g 21%
Vitamin C 9.6mg 40%
Vitamin A 0.3mg 26%
Iron 3.8mg 53%
Calcium 56mg 14%

* 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

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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