Eggplant Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium eggplant (2 c cubed)3 Tbsp olive oil 3 Tbsp flour3 large tomatoes or 2 c canned1 small onion, chopped (1/2c)1/2 tsp salt1 tsp brown sugar, optional1 clove garlic chopped1 small green pepper, choppedBread crumbs (1/4 c)cheese or butter or olive oil for top
peel and dice the eggplant. Boil 10 minutes in salted water. Drain and place in lightly greased casserole. Blend olive oil and flour in frying pan stir and cook briefly, add chopped vegetables, salt and brown sugar. Cook 5 to 10 minutes and pour over eggplant. Cover with bread crumbs and a little butter, grated cheese or a drizzle of olive oil. Bake at 350 for 30 minutes
Serving Size: about 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HEIDICOOKS.
Serving Size: about 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HEIDICOOKS.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 5.3 g
- Cholesterol: 6.0 mg
- Sodium: 318.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.7 g
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