Try this Cajun Eggplant Dressing recipe, or contribute your own.
Suggest a better descriptionCombine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic powder and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30 minutes. Source: The Times-Picayune (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 451 | ||
Calories from Fat: 80 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 77.5mg | 3 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 73.2g | ||
Protein 13.3g | 19 % | |
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: 451
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