Persian food, Persian Recipes, Aashpazi
Veggie Casserole (Eggplant) Recipe

Veggie Casserole (Eggplant) Recipe

5 Eggplants 2 Tomatoes 1 Onion 2 Garlic Cloves Olive Oil Cinnamon Powder Dried Oregano Salt, Ground Red Pepper Preparations: 1- Slice the eggplants. 2- Dice the tomatoes and onion. Directions: 1- Fry the eggplants with olive oil. (Add salt / both sides) 2- Fry the onions with olive oil until golden. 3- Mash garlics and garnish with ground red pepper, cinnamon powder, and dried oregano. 4- Stir in the tomatoes and continue simmering for 10 minutes over medium heat. 5- Make layers of onion mixture and eggplants into a casserole dish. 6- Cover the top with aluminum foil. 7- Preheat oven to 350º F (177º C), bake the casserole for 45 minutes.


Veggie Casserole (Eggplant) Recipe CALORIES & NUTRITION VALUES

One serving (serving size 5) of this Veggie Casserole recipe has 189 calories, 4.9g total fat (0.5g saturated fat), 0mg cholesterol, 53mg sodium, 36.7g total carbohydrate (20.5g dietary fiber, 10.7g total sugars), and 6.1g protein.

nutritional facts

Serving Size 5
Amount Per Serving
Calories 189
Daily Value*
Total Fat 4.9g6%
Saturated Fat 0.5g  3%
Cholesterol 0mg0%
Sodium 53mg2%
Potassium 1410mg30%
Total Carbohydrates 36.7g13%
Dietary Fiber 20.5g  73% Sugars 18.7g
Protein 6.1g

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