eggplant Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.4
  • Total Fat: 8.6 g
  • Cholesterol: 234.6 mg
  • Sodium: 303.8 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.6 g

View full nutritional breakdown of eggplant Bake calories by ingredient
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Number of Servings: 4


    2 medium eggplants
    2 medium onions chopped
    8 cloves garlic minced
    4 tablespoons no salt added chicken broth
    1 tsp ground tumeric
    1 tsp ground cumin
    4 roma tomatoes chopped
    2 tsp fresh cilantro
    4 eggs beaten
    1 cup roasted chicken meat
    1/2 cup sliced mushrooms


slice eggplants lengthwise and place in nonstick casarole dish. Roast at 400 degrees until soft. saute onions and garlic in chicken broth until soft. Add mushrooms, tumeric and cumin to mixture. Remove from heat. When eggplant is soft, mash into dish.. Mix in onions and garlic mixture. stirr in roma tomatoes and roasted chicken. Add cilantro and beaten eggs and place in oven on 400 degrees until eggs set in mixture, approx 30 minutes. Serve warm. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user TERRYTITUS.

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