Sultan s Eggplant Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 15 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Eggplant1 Large
 Lemon juice1⁄2 Teaspoon
 Light cream1⁄4 Cup (4 tbs)
 Soft white bread crumbs1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Grated parmesan cheese2 Teaspoon
 White pepper1⁄8 Teaspoon
 Butter/Margarine2 Tablespoon
 Minced parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 145 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 35 mg

Sodium 310 mg12.9%

Total Carbohydrates 9 g3%

Dietary Fiber 4.1 g16.5%

Sugars 2.9 g

Protein 3 g5.7%

Vitamin A 13.9% Vitamin C 13.2%

Calcium 6% Iron 3.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 400° F.

MAKING
2. Using a fork, prick eggplant through the flesh, in several place.
3. Place in a roasting pan.
4. Roast it for about 1 hour, turning occasionally until flesh is soft and skin has shriveled
5. Remove and place in a plastic bag and allow it to cool.
6. Peal off the skin and place the eggplant flesh in a skillet.
7. Use a fork or an electric hand beater to lightly mash into a pulp
8. Stir in lemon juice.
9. Reheat over a low flame, stirring, until warmed.
10. Add and blend in cream, bread crumbs, cheese, butter and seasonings.
11. Continue heating, stirring until the cheese, butter and cream have blended in.

SERVING
12. Dish out into a bowl.
13. Garnish with parsley and serve warm.
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