Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Sauce | not in our table | 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
- =
- 2 med Aubergines, sliced
- Sunflower oil for frying
- 3 tbsp Fried breadcrumbs
- CREOLE SAUCE
- 40 grams Butter
- -OR sunflower margarine
- 1/2 Green pepper
- - deseeded and chopped
- 1/2 Onion, chopped
- 1 Garlic clove, crushed
- 400 grams Canned tomatoes
- - finely chopped
- 1 Bay leaf
- 1 Pinch cloves
- 1 Pinch salt
- 1 Pinch pepper
- 1 Pinch chilli powder
- 1 Pinch sugar
- =
Directions
1 Serves 2-3 browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce.
2 Lovely with a crisp salad and some noodles or rice.
3 Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on each side.
4 Cook a few slices at a time.
5 When all the aubergine slices are cooked, return them to the pan.
6 Mix the shallots, garlic, parsley and breadcrumbs together.
7 Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes.