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Armenian Eggplant Casserole

 

Another scrumptious and tasty casserole that is bound to be one of your family's favorites!
239

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 each eggplant
large
*
4 each tomatoes
1 each sweet red bell peppers
green, diced
¼ cup vegetable oil
olive
½ each garlic
clove, finely minced
1 x black pepper
freshly ground
*
1 each onions
sliced
1 ½ teaspoon salt
1 x sour cream
optional sauce
*

Directions

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste.

Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 16775% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 893mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 22% Vitamin C 172%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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