Eggplant is a very healthy vegetable. This recipe for baked eggplant makes a wonderful vegetarian meal. This is my mother’s recipe and we call her Bubbie.
- 2 medium-size eggplants, peeled and cut into 2-inch chunks
- 3 cups boiling water
- pinch of salt
- 2 tablespoons vegetable oil
- 2 medium onions chopped
- 1 clove of garlic, minced
- 1 large egg, beaten
- 1⁄4 cup bread crumbs salt and pepper
Preheat the oven to 350°F. Place the eggplant chunks in a saucepan with the boiling water and salt and boil for 5 to 10 minutes, or until tender. Drain and set aside. Heat the oil in a saucepan over medium-high heat.
Add the onions and garlic and sauté until golden brown. Add the eggplant, egg, and bread crumbs and season to taste with salt and pepper. Transfer the eggplant mixture to an 8-inch square baking pan and bake for 15 to 20 minutes, until brown. (You can sprinkle some bread crumbs over top before baking if you wish.)
Yield: 4 servings
Per serving: 198 Cal.; 61 GI; 6g Prot.; 26g Carb.; 1g SFA; 5g MUFA; 2g PUFA; 0.6g Omega-3; 64mg Calc.; 375mg Sod.; 770mg Pot.; 1mg Iron; 0.073mg Phytoestrogen; 11g Fiber