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Ingredients

(2 Servings)
  • 1 eggplant (250 gr)
  • 1/4 litre single/light cream (10 % fat)
  • 3 eggs
  • 1 pinch of salt (2 or 3 g)
  • 2 tablespoons of virgin olive oil
  • 1/2 pepper (100 g raw)

Nutritional values

(per serving)
  • Calories 498 kcal
  • Fat 42 g
  • Sodium 719 mg
  • Carbohydrates 13 g
  • Protein 18 g
  • Phosphorus 356 mg
  • Potassium 723 mg
  • Liquid 354 ml

Directions

Clean and carefully chop the eggplant. Clean the pepper and oil the skin, then place in the oven for ½ hour. Add 2 tablespoons of oil to the saute pan. Add the eggplant and a pinch of salt and fry until the eggplant is cooked. Put the eggplant in a container and remove excess oil. Add the 1/4 litre of single cream and the 3 eggs and beat until well mixed. Grease a loaf pan with butter. Add the mixture to the loaf pan and cook in a water bath until set. Cool, put in the refrigerator.

Nutrition Tips

Cut the eggplant into very small pieces and soak in enough water and repeat the process up to three times to decrease potassium and salt before cooking. The pepper is used as a garnish to decorate the loaf; it can also be prepared without the pepper, which will reduce the potassium content by 66.5 mg per serving.