Eggplant Creole

Name: Eggplant Creole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1 medium eggplant (2 c cubed); 3 Tbsp olive oil; 3 Tbsp flour; 3 large tomatoes or 2 c canned; 1 small onion chopped (1/2c); 1/2 tsp salt; 1 tsp brown sugar optional; 1 clove garlic chopped; 1 small green pepper chopped; Bread crumbs (1/4 c); cheese or butter or olive oil for top

Minutes to Prepare: 20
Minutes to Cook: 30

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

Directions

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.

Servings Per Recipe: 5

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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