BRINJALS WITH CHEESE AND VEGETABLE SAUCE Recipe
Summary
Ingredients
| Carrots | 2 | |
| Green pepper | 1 | |
| Brinjals | 2 | |
| Tomatoes | 1 Pound | |
| Whole wheat breadcrumbs | 1 Cup (16 tbs) | |
| Butter | 1 Ounce | |
| Garlic | 1 Clove (5 gm) | |
| Marjoram | 1⁄2 Teaspoon | |
| Grated cheddar | 4 Tablespoon | |
| Onion | 1 Medium | |
| Parsley | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1087 Calories from Fat 417
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 27.8 g139.2%
Trans Fat 0 g
Cholesterol 124 mg41.3%
Sodium 589.8 mg24.6%
Total Carbohydrates 143 g47.7%
Dietary Fiber 46.3 g185.3%
Sugars 47.1 g
Protein 41 g82.1%
Vitamin A 553.7% Vitamin C 398.1%
Calcium 73% Iron 42.8%
*Based on a 2000 Calorie diet
Directions
Place in a greased oven dish and keep warm.
Make sauce and pour over brinjals.
Mix crumbs and grated cheese and sprinkle on top.
Bake at 350°F.
for 30 minutes then garnish with chopped parsley.
Sauce: Melt butter and add sliced green pepper, salt, pepper, chopped onion, pressed garlic.
Cook gently, stirring so as not to brown.
Add sliced, peeled tomatoes, marjoram, parsley stalks and carrot sliced very thinly.
Continue to cook over gentle heat until carrot is almost cooked.
Puree mixture.
Chef
