Aubergines in Creole Sauce

Ingredients

• 2 med Aubergines, sliced
• Sunflower oil for frying
• 3 tbsp Fried breadcrumbs
• CREOLE SAUCE
• 40 grams Butter
• -OR sunflower margarine
• 1/2 Green pepper
• - deseeded and chopped
• 1/2 Onion, chopped
• 1 Garlic clove, crushed
• 400 grams Canned tomatoes
• - finely chopped
• 1 Bay leaf
• 1 Pinch cloves
• 1 Pinch salt
• 1 Pinch pepper
• 1 Pinch chilli powder
• 1 Pinch sugar

Directions

1. 1 Serves 2-3 browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce.

2. 2 Lovely with a crisp salad and some noodles or rice.

3. 3 Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on each side.

4. 4 Cook a few slices at a time.

5. 5 When all the aubergine slices are cooked, return them to the pan.

6. 6 Mix the shallots, garlic, parsley and breadcrumbs together.

7. 7 Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes.

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Sunflower	1 oz (28g) hulled	165
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Sunflower Oil	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.