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    You are in: Home / Low-cholesterol / Pasticho of Eggplant (Aubergine) (Venezuela) Recipe
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    Pasticho of Eggplant (Aubergine) (Venezuela)
    Pasticho of Eggplant (Aubergine) (Venezuela). Photo by Food.com *

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Daniel Aguilar's Note:

    This recipe is from venezuela, pasticho is a diferent pasta. I like more this recipe. ummmmmmmmmmmmm

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
    2. 2
      Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
    3. 3
      Lightly fry the onions and add the tomato, making a sauce.
    4. 4
      Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
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    Nutritional Facts for Pasticho of Eggplant (Aubergine) (Venezuela)

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 86.6
     
    Calories from Fat 4
    19%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.0 mg
    0%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 5.7 g
    22%
    Sugars 4.8 g
    19%
    Protein 3.1 g
    6%
    Detailed Nutrition Values About Nutrition Info

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