Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Fresh basil, minced
- 1 lrg Eggplant, cubed
- 4 lrg Tomatoes, minced
- 2 med Zucchini, minced
- 1 c. Onion, minced
- 1 c. Mushrooms, minced
- 1/2 lb Feta Cheese, crumbled
- 1 c. Extra virgin olive oil, maybe more
- 2 tsp Cinnamon
- 1/2 tsp Grnd Nutmeg
- 1 tsp Oregano, crumbled
- 1 tsp Sage, crumbled
- 2 x Cloves Garlic, chopped
- 1 c. Bechamel Sauce
- 1/2 x Bell Pepper, minced
- 2 tsp Allspice
Direcciones
- Saute/fry all the vegetables, except tomato, with garlic in extra virgin olive oil for 10 min. (Eggplant will keep soaking up oil, so add in it as necessary to keep veggies from sticking.) Add in tomatoes and herbs & spices, cook 5 min more. Add in feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or possibly till bubbly.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 615g | |
| Recipe makes 4 servings | |
| Calories 745 | |
| Calories from Fat 594 | 80% |
| Total Fat 67.27g | 84% |
| Saturated Fat 16.22g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 659mg | 27% |
| Potassium 1235mg | 35% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 11.2g | 37% |
| Sugars 14.66g | 10% |
| Protein 13.73g | 22% |
