Directions:
- Place the eggplant in a colander and sprinkle with salt.
- Leave for 30 minutes.
- Rinse and drain well.
- Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
- Add the pork and eggplant, fry for 10 minutes.
- Add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
- Bring to the boil and simmer for 10-15 minutes.
- Place in a large ovenproof dish.
- Beat together the yogurt, eggs and half the cheese.
- Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.55 Kcal (1082 kJ) | ||
| Calories from fat | 131.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 23% | |
|---|---|---|---|
| Cholesterol | 141.93mg | 47% | |
| Sodium | 185.64mg | 8% | |
| Potassium | 454.27mg | 10% | |
| Total Carbs | 8.51g | 3% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 23.65g | 47% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 148.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 125.05 Kcal (524 kJ) | ||
| Calories from fat | 63.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 23% | |
|---|---|---|---|
| Cholesterol | 68.65mg | 47% | |
| Sodium | 89.79mg | 8% | |
| Potassium | 219.71mg | 10% | |
| Total Carbs | 4.12g | 3% | |
| Sugars | 2.18g | 18% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 11.44g | 47% | |
| Vitamin C | 2.1mg | 7% | |
| Iron | 0.7mg | 8% | |
| Calcium | 71.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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