Mushroom and Flageolet Cassoulet

Mushroom and Flageolet Cassoulet

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Servings: 10
Calories: 300


  • 4 tbsp oil
  • 7 oz eggplant
  • 1.1 lb mushrooms
  • 1.1 lb flageolet beans
  • 9 oz tomato concass©e
  • 5 floz white wine
  • 7 oz white breadcrumbs
  • 3 1/2 oz butter
  • seasoning


  • Heat the oil in a shallow pan, add the peeled and diced eggplant and Sauté until golden brown, then remove and reserve.
  • Add the quartered mushrooms to the pan and Sauté quickly.
  • Mix the eggplant, mushrooms, cooked flageolets and tomato concassée, season and transfer to a shallow dish.
  • Moisten with the wine, sprinkle with the breadcrumbs and melted butter and bake in the oven at 180°C for 35 minutes.
Calories: 300 kcal
Carbohydrates: 31 g
Protein: 9 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 21 mg
Sodium: 228 mg
Potassium: 569 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 383 IU
Vitamin C: 5 mg
Calcium: 62 mg
Iron: 3 mg
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