Eggplant Creole

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Eggplant Creole calories by ingredient


Introduction

We love this recipe. A nice, slightly crunchy texture due mostly to the lightly cooked onions. A great summer meal when all the ingredients are readily available (from the garden, if you have one, farmer's market, if not). We love this recipe. A nice, slightly crunchy texture due mostly to the lightly cooked onions. A great summer meal when all the ingredients are readily available (from the garden, if you have one, farmer's market, if not).
Number of Servings: 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





Tips

The brown sugar is optional. I used 1/4 c cheddar cheese and the brown sugar for the nutrition info.


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.