Try this Mussaka recipe, or contribute your own.
Suggest a better description1. If you’re using regular eggplant, you can cut it into 1-inch cubes. I used the long Japanese kind and cut them into 1 1/2-inch pieces which I then quartered lengthwise, so that my slices were long and thin.
2. Spray a large, non-stick pot with olive oil and sauté the onion on medium-high until translucent. Add the garlic and the eggplant, and sauté for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
3. Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 207 | ||
Calories from Fat: 16 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 423.3mg | 15 % | |
Potassium 819.8mg | 22 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 31.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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