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6 Serves
91 Mins
Peel and slice the eggplant and potatoes into thick rounds, then lightly salt them and let them sit to draw out excess moisture before patting dry with paper towels.
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FilipinoVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
759 mg / 4,700 mgSodium
1845 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the vegetable oil in a large frying pan and fry the eggplant and potato slices until golden brown, then drain on paper towels.
In a separate saucepan, sauté the chopped onions and garlic until softened, then stir in the tomato paste and a splash of hot water to create a thick, flavorful sauce.
Arrange the fried vegetables in a casserole dish, pour the tomato sauce over the top, and season with salt and pepper.
Bake the casserole in a preheated oven until the vegetables are tender and the sauce is bubbling.
16
g7
g68
g
Canadian