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Ingredients
- 1 lrg Aubergine, (2lbs)
- 1 x Onion, diced
- 1 x Green pepper, diced
- 2 Tbsp. Pine nuts
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Fresh basil, minced Salt and pepper to taste
- 2 lrg Large eggs, lightly beaten
- 1 x Matzah, crumbled
- 2 Tbsp. Butter, or possibly margarine
Directions
- Eel the aubergine and dice in 2" cubes. Cook in simmering salt water to cover till the aubergine is tender, about 20 min. Drain and mash.
- Meanwhile saute/fry the onions and pepper and pine nuts in extra virgin olive oil over medium heat till the vegetables are tender, but not crisp. Combine with the salt, pepper and basil. Mix the aubergine with the lightly beaten Large eggs as well as the vegetable mix. Add in the matzah and mix well. Place in a greased casserole and dot with butter or possibly margarine. Bake in a preheated 350 oven for 35 min or possibly till golden on the top and crusty on the sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 764g | |
| Calories 1058 | |
| Calories from Fat 851 | 80% |
| Total Fat 96.71g | 121% |
| Saturated Fat 25.95g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 478mg | 159% |
| Sodium 317mg | 13% |
| Potassium 1396mg | 40% |
| Total Carbs 37.49g | 10% |
| Dietary Fiber 16.5g | 55% |
| Sugars 16.51g | 11% |
| Protein 20.2g | 32% |
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