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Eggplant Casserole

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  • 0 people already cooked this dish.
  • Total: 60min
    Preparation: 8min
    Cooking: 52min
  • Portions: 6
  • Difficulty: Easy

Ingredients

  • 2 Teaspoons Garlic (minced)
  • 1 Medium Onion (finely chopped)
  • 1 Tablespoon Pimento/ Seasoning Pepper (finely chopped)
  • 1 Tablespoon Vegetable Oil
  • 28 Ounces Stewed Tomatoes (1 can or 1 can of diced tomatoes)
  • 1 Teaspoon Paprika
  • 1/2 Tablespoon Parsley (minced)
  • 3 teaspoons MAGGI® Naturisimo Complete Seasoning
  • 1 Tablespoon Chadon Beni (or Cilantro)
  • 1 Pound Eggplant (sliced into thin rounds)
  • 2 1/2 Cups Cheddar Cheese (grated)

Instructions

  1. Sauté onions, garlic and pimentos in oil. Add stewed tomatoes, paprika, parsley, MAGGI® Naturisimo Complete Seasoning and chadon beni.

  2. Simmer on medium low heat for 10 minutes.

  3. Remove from heat and blend sauce until smooth.

  4. In a buttered casserole dish layer eggplant, sauce and grated cheese in that order.

  5. Bake in preheated oven at 350°F (180°C) for 30- 40 minutes.

Utensils

  • Utensilio Pan
  • Utensilio Spoon
  • Utensilio Blender
  • Utensilio Immersion Blender
  • Utensilio Baking dish
  • Utensilio Oven

Nutritional information 314kcal = 1,315kj /per portion

  • 54.45 Milligrams Cholesterol
  • 45.67 Milligrams Magnesium
  • 314.26 Calories Energy
  • 455.10 Milligrams Calcium
  • 15.13 Grams Protein
  • 2.39 Milligrams Iron
  • 548.15 Milligrams Potassium
  • 43.94 Micrograms Food Folate
  • 18.24 Milligrams Vitamin C
  • 219.95 International unit Vitamin A
  • 0.33 International unit Vitamin D
  • 2.41 Milligrams Vitamin E
  • 17.85 Grams Carbohydrates
  • 8.76 Grams Sugars
  • 4.49 Grams Fiber
  • 1359.00 Milligrams Sodium
  • 21.39 Grams Fats
  • 10.65 Grams Saturated Fats
  • 0.51 Grams Transfat
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Zenille

26.07.2020
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