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

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     1 Total Reviews

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    • on March 21, 2013

      Delicious for DD1 (5 years ol) and I! We enjoyed this over quinoa pasta. I used half the amount of whole plum tomatoes I wizzed in the blender with a tad more water until it was a sauce. I used a medium eggplant, sea salt, to taste, organic light tasting extra virgin olive oil, organic onion, sweet paprika, freshly ground black pepper, to taste, organic garlic cloves, plus the rest of the ingredients. I may make this again.

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    Nutritional Facts for Yemenite Eggplant (Aubergine) Casserole

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 89.3
     
    Calories from Fat 36
    40%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 32.1 mg
    1%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 4.7 g
    18%
    Sugars 7.2 g
    28%
    Protein 2.6 g
    5%
    Detailed Nutrition Values About Nutrition Info

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