Baked Eggplant and Banana (American)

Baked Eggplant and Banana (American)

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Servings: 10
Calories: 204

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
Cuisine American
Ingredients Banana
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