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Add a photoServings: 8
Ingredients
- 1 med Aubergine (1-lb)
- 1/2 c. Water
- 1/4 tsp Salt
- 1 med Onion, diced
- 1/3 c. Pine nuts
- 1 tsp Crushed garlic
- 2 x Cloves
- 1 Tbsp. Extra virgin olive oil
- 1 can (4-ounce) green chiles, diced
- 1 x Egg plus
- 2 x Egg whites, beaten lightly
- 1 1/2 x Crumbled matzos Salt and pepper
- 2 Tbsp. Margarine, to dot the top
Directions
- Preheat oven to 350. Peel aubergine. Cut in small pcs and put in microwave dish with 1/2 c water and 14 teaspoon salt. Cover dish, microwave on high 8-10 minutes. Drain water, mash the aubergine with fork.
- Saute/fry onion and pine nuts with garlic and oil till golden brown-add in chlies. Add in salt/peper to taste. Add in the mashed aubergine to the sauteed vegetables, then crumble the matzo and add in the beaten egg mix. Place mix in lightly greased (extra virgin olive oil) 12" pie plate or possibly similar dish and bake for about 30 minutes. Should be gloden brown color.
- Now this is a recipe you can add in to your Passover Chile collection when you make a Seder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 66 | 77% |
| Total Fat 7.6g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 108mg | 5% |
| Potassium 154mg | 4% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.78g | 1% |
| Protein 1.23g | 2% |
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