Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
673
Calories
15g
Protein
52g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 Eggplant, large
- 1/2 tsp Salt
- 3 tbsp Olive oil
- 1 Onion, chopped
- 1 Green pepper, sweet, chopped
- 2 tbsp Pine nuts
- 2 tbsp Basil, fresh, chopped
- 2 Eggs, slightly beaten
- 1 Matzoh cracker, crumbled
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Margarine
- =
Directions
1
Peel eggplant; dice into 2" cubes.
2
Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
3
Drain. Mash in large bowl.
4
Meanwhile, heat oil in medium-size skillet over medium heat.
5
Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
6
Add to eggplant in bowl.
7
Stir in basil, eggs, matzoh, salt and pepper.
8
Scrape into greased small casserole. Dot with margarine.
9
Bake in preheated moderate (350°F) oven for 35 minutes to heat through.
Recipe sourced from
fandom