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Suggest a better descriptionCut off stem of eggplants &, using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently till they are golden brown. Drain well. Slit eggplants open along one side, but dont slit all the way through. Add remaining oil into skillet, saute onion & garlic till they are limp. Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to 1/4 cup by adding more water if necessary. Pour into pan. Cover & cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary. Serve cold with lemon juice as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 132 | ||
Calories from Fat: 64 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 457mg | 12 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 11.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
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