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Ingredientes
- 1 x Aubergine, peeled and diced
- 2 Tbsp. butter Chopped garlic extra virgin olive oil Salt Pepper Parsley
- 1 pch tarragon
- 1/4 c. dry white vermouth
- 3 lrg Large eggs, blended with sufficient lowfat milk or possibly cream to make 1 1/2 c. in all
- 3 Tbsp. grated Swiss cheese
- 1 x Prebaked shell
Direcciones
- Steep aubergine for 10 min in a sprinkling of salt, pat dry.
- Saute/fry the aubergine in extra virgin olive oil; add in chopped garlic, herbs and parsley.
- Add in the vermouth and boil for 1/2 minute.
- Strew aubergine in pie shell.
- Pour custard into 1/8" of rim of shell.
- Sprinkle on cheese.
- Bake 30 - 35 min at 375 degrees, or possibly till puffed and browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 100 | |
| Calories from Fat 67 | 67% |
| Total Fat 7.55g | 9% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 71mg | 3% |
| Potassium 180mg | 5% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.7g | 1% |
| Protein 4.88g | 8% |
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