Turkish Eggplant (Aubergine) Casserole Recipe

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Turkish Eggplant (Aubergine) Casserole
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Ingredients:

Directions:

  1. Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
  2. Heat oil in a cooking pan.
  3. Add eggplant, onion, pepper and garlic and saute for 10 minutes.
  4. Add tomatoes and simmer for about 15 minutes.
  5. Add thyme and season with salt and pepper.
  6. Simmer for a further 5 minutes.
  7. Serve over Turkish Pilav.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.67 Kcal (782 kJ)
Calories from fat 88.94 Kcal
% Daily Value*
Total Fat 9.88g 15%
Sodium 14.99mg 1%
Potassium 865.5mg 18%
Total Carbs 22.72g 8%
Sugars 14.91g 60%
Dietary Fiber 8.05g 32%
Protein 3.63g 7%
Vitamin C 87.1mg 145%
Vitamin A 1.5mg 49%
Iron 25.2mg 140%
Calcium 44.5mg 4%
Amount Per 100 g
Calories 42.41 Kcal (178 kJ)
Calories from fat 20.21 Kcal
% Daily Value*
Total Fat 2.25g 15%
Sodium 3.41mg 1%
Potassium 196.65mg 18%
Total Carbs 5.16g 8%
Sugars 3.39g 60%
Dietary Fiber 1.83g 32%
Protein 0.82g 7%
Vitamin C 19.8mg 145%
Vitamin A 0.3mg 49%
Iron 5.7mg 140%
Calcium 10.1mg 4%

* 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

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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