EGGPLANT (AUBERGINE) CASSEROLE

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Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by Alan Leonetti

Categories     Low Protein

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium eggplant
1/8 cup extra virgin olive oil
1 medium onion (diced)
3 garlic cloves (minced)
1 plum tomato (diced)
1/2 teaspoon turmeric
3 eggs (beaten)
salt
pepper

Steps:

  • Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
  • Remove from oven& slightly cool& peel.
  • Cut into 1/2" pieces.
  • In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
  • Add tomato, tumeric, eggplant, salt& pepper.
  • Stir to evenly combine.
  • Cook 1 or 2 minutes over medium flame.
  • Add the beaten eggs.
  • Just as the eggs begin to solidify, stir.
  • Continue to stir until the eggs are completely solidified.
  • Add more salt& pepper if desired.
  • Place into a serving bowl& serve hot.

Nutrition Facts : Calories 166.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 158.6, Sodium 57.5, Carbohydrate 12.4, Fiber 5.3, Sugar 5.1, Protein 6.7

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