Onions and eggplant Recipe

Name: Onions and eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cup onion, chopped; 1 large eggplant, aubergine; 1/3 cup melted butter; 1/2 tsp salt; 1/2 tsp ground black pepper; 1/4 cup olive oil, extra virgin; 1/3 tsp sesame oil; 3/4 quart chicken broth; 1 1/3 cup shredded mozzarella cheese; 1 tsp chopped parsley; 1 tsp cilantro; 1/2 tsp basil; 1/2 cup coconut flour

Servings: persons

5 cup onion, chopped
1 large eggplant, aubergine
1/3 cup melted butter
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup olive oil, extra virgin
1/3 tsp sesame oil
3/4 quart chicken broth
1 1/3 cup shredded mozzarella cheese
1 tsp chopped parsley
1 tsp cilantro
1/2 tsp basil
1/2 cup coconut flour

1
Preheat oven 400Fahrenheit
2
Add half the butter add the oil to stove top and an oven safe dish.
3
Heat this up.
4
Add onions, sesame oil, salt, pepper and saute till tender and translucent.
5
Add rest of butter, and eggplant.
6
Mix well simmer 10 minutes.
7
Stir in coconut flour.
8
Add cheese, basil, parsley, and cilantro, put into oven for 25- 30 minutes.
9
Let sit 10 minutes.
10
Serve hope you enjoy!

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cup onion, chopped, 1 large eggplant, aubergine, 1/3 cup melted butter, 1/2 tsp salt, and more.

Yes, Onions and eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onions and eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions