Print Portions:
8
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/2 cup onion
- 1/4 cup green bell pepper
- 5 garlic cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 8 cups eggplant
- 1/2 cup plain bread crumbs
- 1 large egg
Preparation
- Preheat oven to 350° F.
- Chop onion and bell pepper. Slice garlic and cut eggplant into cubes.
- In a large skillet, heat oil and butter over medium heat. Sauté onion, green pepper and garlic with cayenne and black pepper.
- Add thyme and eggplant to ingredients and cook until eggplant softens, stirring often.
- Reserve 2 tablespoons bread crumbs for topping. Add the remaining breadcrumbs to eggplant and cook 15 minutes.
- Beat egg and add to mixture, stirring quickly so egg does not solidify.
- Place in casserole dish. Sprinkle remaining bread crumbs over mixture, and bake for 25 minutes.
Helpful hints
- Two medium eggplants yield approximately 8 cups.
- Adjust cayenne pepper to your taste preference.
- Refrigerate or freeze leftover casserole for a quick dish later.
Submitted by: DaVita dietitian Holly from North Carolina.
Nutrients per serving
Calories 185
Protein 2 g
Carbohydrates 6 g
Fat 17 g
Cholesterol 56 mg
Sodium 100 mg
Potassium 142 mg
Phosphorus 36 mg
Calcium 53 mg
Fiber 1.7 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
- 3 fat
Carbohydrate choices
1/2
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