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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 4 servings |
||
| Calories 86 | ||
| Calories from Fat 4 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 19.2g | 6% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 4.9g | ||
| Protein 3.1g | 6% | |
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Pasticho of Eggplant (Aubergine) (Venezuela)
Recipe #13078 |
3½ hours |
30 min prep |
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SERVES 4
Ingredients
Directions
1
Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.2
Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.3
Lightly fry the onions and add the tomato, making a sauce.4
Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
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- Course > Lunch/Snacks
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- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit
- Cuisine > South American > Venezuelan
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Everyday
- Dietary > Vegetarian
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