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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 1. Cut the potato in half, lengthways. Prick all over and microwave at full power for about 10 minutes until cooked through.
- 2. Meanwhile, heat the milk and butter gently til it starts to simmer. Take off the heat and mix in the cottage cheese, nutmeg and egg. Set aside.
- 3. Toss the aubergine slices in a little oil and fry on both sides for a minute or so to soften them. Set aside.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium150mg6% |
| Potassium560mg16% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(1)
Chelsea Koziatek 3 years ago
The recipe is like following the technical challenge in British baking show. Please cook your lentils first. I assumed the mashed potato was to be mixed with the milk/cottage cheese mixture I did a layer of mashed potato, then the lentils and baked that for about 30 min at 350farenheit to make sure the raw eggs came to temp. Then I put on the pan fried eggplant and topped with some mozzarella and broiled for 4 minutes. Really quite good! I also doubled the recipe because one potato will not serve 4 people.