Makhouda D Aubergine

Name: Makhouda D Aubergine
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dried bread crumbs; 1 Large eggplant; 8 larges x large eggs; 4 x garlic cloves, minced; 227 grams gruyere cheese, cut into 1/4-inch cubes; 4 servings lemon wedges; 59 milliliters olive oil; 1 medium Onion, finely chopped; 1 x red bell pepper, seeded, deribbed and diced; 1 teaspoons fine salt; 4 servings salt for sprinkling; 118 milliliters a handful (about packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture (I use coriander); 1 teaspoon bharat (you can substitute 1/2 tsp black pepper, 1/4 tsp cinnamon and 1/2 tsp rosewater)

You can never have too many main course recipes, so give Makhouda D Aubergine a try. One portion of this dish contains roughly 32g of protein, 41g of fat, and a total of 588 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have eggplant, bell pepper, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.