Try this Eggplant Caviar and Parsley - Mint Salad Topping recipe, or contribute your own.
Suggest a better descriptionRecipe by: NYT 6/25/95 From: jfcoombs@avana.net Date: Fri, 24 May 96 09:29:17 PDT 1. To make the eggplant, grill over white coals until tender, about 5 minutes perside. Peel off the skin, chop the flesh and place ina bowl. Stir in the garlic, lemon juice and salt. 2. To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well. 3. When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve. Posted to Master Cook Recipes List, Digest #96
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 77 | ||
Calories from Fat: 10 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 519.7mg | 18 % | |
Potassium 651.5mg | 17 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 9.4g | ||
Protein 2.9g | 4 % | |
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: 77
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