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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the sliced eggplant with salt and allow to drain on kitchen paper for 1-2 hours. Rinse away any liquid and salt, then dry thoroughly. | 2. Heat half the olive oil in a heavy-based frying pan and fry all the vegetables, one type at a time, until golden brown, leaving the eggplant until last as they can make the oil bitter. | 3. Heat the remaining olive oil and sweat the onions and garlic until softened. Add the tomatoes and cinnamon and season with salt and freshly ground black pepper. Simmer gently until slightly thickened. | 4. Preheat the oven to 350°F | 5. In a large ovenproof dish, put a layer of potatoes and then cover with some of the tomato sauce. Next, add a layer of eggplant, cover with sauce, then add the courgettes and cover with the remaining sauce. | 6. Bake for about 45 minutes until heated through and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		sliced	-	-	-	-
salt				-	-	-	-
potato	3		peeled sliced	-	-	-	-
courgette	3		sliced	-	-	-	-
olive oil	7	tablespoons		835.38	0.0	0.0	94.5
onion	2		sliced	120.0	28.02	3.3	0.3
garlic	1	cloves	peeled	4.47	0.9918	0.1908	0.015
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
cinnamon	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.