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    You are in: Home / Recipes / Fish & Eggplant (Aubergine) Casserole Recipe
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    Fish & Eggplant (Aubergine) Casserole

    Fish & Eggplant (Aubergine) Casserole. Photo by Jenny Sanders

    1/2 Photos of Fish & Eggplant (Aubergine) Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Jenny Sanders's Note:

    This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400°F.
    2. 2
      Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
    3. 3
      Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
    4. 4
      Saute the eggplant in a mixture of half each of the two oils until soft.
    5. 5
      Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
    6. 6
      Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
    7. 7
      Mix the sauce up well and pour it over.
    8. 8
      Bake for 20 minutes.

    Ratings & Reviews:

    • on October 01, 2006

      55

      A great mix of flavours! The sesame oil, soy sauce and ginger really mix well with the fish and veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fish & Eggplant (Aubergine) Casserole

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 291.1
     
    Calories from Fat 92
    31%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.8 g
    9%
    Cholesterol 42.0 mg
    14%
    Sodium 1173.8 mg
    48%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 6.1 g
    24%
    Sugars 11.6 g
    46%
    Protein 27.2 g
    54%

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