Baked Eggplant and Banana (American)
Ingredients
- 2.2 lb eggplant
- 4 tbsp oil
- 5 halved bananas
- 9 1/3 oz tomato concass©e
- seasoning
- 3 1/2 oz breadcrumbs
- 1 lemon
- 2 tbsp oil
Instructions
- Peel and slice 2.2 lb eggplant, lightly fry in 4 tbsp oil and drain.
- Arrange in an earthenware dish with 5 halved bananas, 9 1/3 oz tomato concassée and seasoning.
- Sprinkle with 100 g breadcrumbs, the grated zest of 1 lemon and 2 tbsp and bake in the oven at 160°C for 30 minutes.
Calories: 204 kcal
Carbohydrates: 30 g
Protein: 4 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 83 mg
Potassium: 590 mg
Fiber: 6 g
Sugar: 13 g
Vitamin A: 198 IU
Vitamin C: 16 mg
Calcium: 38 mg
Iron: 1 mg