Tasty Eggplant Casserole

Diet types:

CKD non-dialysis, dialysis, diabetes

Ingredients:

    • 80 g onion
    • 35 g green bell pepper
    • 5 garlic cloves (15 g)
    • 655 g eggplant
    • 1 tablespoon olive oil
    • 55 g butter
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon ground thyme
    • 25 g plain bread crumbs
    • 1 egg (50 g)

Preparation:
  • Preheat oven to 170° C.
  • Chop onion and bell pepper. Slice garlic and cut eggplant into cubes.
  • In a large skillet, heat oil and butter over medium heat. Sauté onion, green
  • pepper and garlic with cayenne and black pepper.
  •  Add thyme and eggplant to ingredients and cook until eggplant softens,
  • stirring often.
  •  Reserve 2 tablespoons bread crumbs for topping. Add the remaining
  • breadcrumbs to eggplant and cook 15 minutes.
  • Beat egg and add to mixture, stirring quickly so egg does not solidify.
  • Place in casserole dish. Sprinkle remaining bread crumbs over mixture, and
  • bake for 25 minutes.
Helpful hints:

• Two medium eggplants yield approximately 656 g.
• Adjust cayenne pepper to your taste preference.
• Refrigerate or freeze leftover casserole for a quick dish later.

Nutrients per serving:

    Calories: 185
    Protein: 2 g
    Carbohydrates: 6 g
    Fat: 17 g
    Cholesterol: 56 mg
    Sodium: 100 mg
    Potassium: 142 mg
    Phosphorus: 36 mg
    Calcium: 53 mg
    Fiber: 1.7 g

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