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.

No additional tips available.

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

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.

Onions and eggplant

How did you like this recipe?

Frequently Asked Questions