Mashed Eggplant Begendi Recipe

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Mashed Eggplant  Begendi
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Ingredients:

  • 2 tbsp floor
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 cup milk
  • 1/2 cup cream
  • 4-5 tbspoon butter or olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray baking dish with cooking spray.
  3. Place eggplants on baking dish and roast for 30-50, or until eggplant is soft and tender.
  4. Put all eggplants in plastic bag and wait until they skin come easley. Allow eggplant to cool and rinse with cold water.
  5. Peel off skin and place in pot of water with the lemon juice and let soak about 10 minutes.
  6. Drain and squeeze water from eggplants and thinly cut Melt butter in medium pan and add flour, stirring and cooking to make a light brown roux.Add eggplant ,add milk and cream salt and pepper and saute lightly after that add cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 337.12 Kcal (1411 kJ)
Calories from fat 117.85 Kcal
% Daily Value*
Total Fat 13.09g 20%
Cholesterol 12.42mg 4%
Sodium 72.76mg 3%
Potassium 1199.4mg 26%
Total Carbs 34.39g 11%
Sugars 21.84g 87%
Dietary Fiber 13.74g 55%
Protein 24.48g 49%
Vitamin C 16.2mg 27%
Calcium 740.1mg 74%
Amount Per 100 g
Calories 53.4 Kcal (224 kJ)
Calories from fat 18.67 Kcal
% Daily Value*
Total Fat 2.07g 20%
Cholesterol 1.97mg 4%
Sodium 11.52mg 3%
Potassium 189.99mg 26%
Total Carbs 5.45g 11%
Sugars 3.46g 87%
Dietary Fiber 2.18g 55%
Protein 3.88g 49%
Vitamin C 2.6mg 27%
Calcium 117.2mg 74%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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