| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Ethnic, Holiday, Jewish | 8 | Servings |
INGREDIENTS
| 1 | Eggplant, large | |
| 1/2 | t | Salt |
| 3 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Green pepper, sweetchopped | |
| 2 | T | Pine nuts |
| 2 | T | Basil, freshchopped |
| 2 | Eggs, slightly beaten | |
| 1 | Matzoh cracker, crumbled | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | T | Margarine |
INSTRUCTIONS
Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl. Meanwhile, heat oil in medium-size skillet over medium heat. Add onion, pepper and pine nuts; cook until tender, about 8 minutes. Add to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper. Scrape into greased small casserole. Dot with margarine. Bake in preheated moderate (350'F) oven for 35 minutes to heat through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 81
Total Fat: 9.3g
Cholesterol: 46.5mg
Sodium: 327mg
Potassium: 186.1mg
Carbohydrates: 5.3g
Fiber: 2.1g
Sugar: 2.8g
Protein: 2.6g