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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%
Vitamin A 549mcg 10%
Vitamin B6 0.2mg 8%
Vitamin B12 0.0mcg 0%
Vitamin C 10mg 18%
Vitamin E 0mcg 0%
Calcium 20mg 2%
Iron 1mg 5%

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Pasticho of Eggplant (Aubergine) (Venezuela) Recipe #13078

This recipe is from venezuela, pasticho is a diferent pasta. I like more this recipe. ummmmmmmmmmmmm
by Daniel Aguilar

3½ hours | 30 min prep

SERVES 4

  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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