Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound eggplant, peeled
- Salt
- 6 tablespoons olive oil
- pepper
- 3 cloves garlic, crushed
- 3 onions, chopped
- herbes de Provence
- 4 eggs
- 1/4 cup sour cream
- =
Directions
Cut eggplant into 1-1/2 inch cubes, sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel. Heat olive oil in a heavy skillet and saute eggplant gently, stirring constantly. Raise heat and cook another 5 minutes. Season with salt and pepper add garlic, onions and herbes de Provence. Mix well and simmer, uncovered, over low heat for 30 minutes.
Heat oven to 425 degrees Fahrenheit. Butter a loaf pan or mold. Beat eggs with sour cream. When eggplant is cooked mash with a fork. Add egg mixture and pour into the prepared pan. Place in a larger pan with at least 1- inch water (bain de marie). Cook for 30 minutes. Allow to cool.
Refrigerate at least 3 hours before serving.