Baked Eggplant
Imagine this dish as the Caribbean cousin of a cozy casserole, with the bold flavors of Guyana taking the spotlight. It’s simple, satisfying, and just the thing for a comforting meal.
Servings: 4
Calories: 94kcal
Cost: $5
Ingredients
- 1 lb eggplant
- 1 oz butter
- 1 onion small chopped
- 1 tbsp tomato ketchup
- Bread crumbs
- Salt and pepper to taste
Instructions
- Boil the Eggplant: Boil the whole eggplant in its skin until tender, about 15–20 minutes.1 lb eggplant
- Mash the Eggplant: Peel the boiled eggplant, then mash it into a pulp. Mix in butter, salt, pepper, chopped onion, and ketchup.1 oz butter, 1 onion, Salt and pepper, 1 tbsp tomato ketchup
- Prepare for Baking: Transfer the mixture to a greased baking dish and sprinkle generously with bread crumbs.Bread crumbs
- Bake: Bake in a moderate oven (about 350°F) until the top is golden brown, around 20 minutes.
Notes
Serve warm as a side dish or a main attraction—it’s eggplant as you’ve never tasted it before!
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 94kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 312mg | Fiber: 4g | Sugar: 6g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg
