Try this Eggplant Appetizer recipe, or contribute your own.
Suggest a better descriptionTry some of these from the Sisterhood of Traditional C ong. of Creve Coeur(St. Louis) MO Bake eggplant for 45 min., or till tender,at 350 degrees; cool. Chop eggplant, onion, garlic in wooden bowl (or processor); add liquids ingredients. Refrigerate 24 hours. Serve with crackers or cut-up vegies. Posted to JEWISH-FOOD digest by "Sondra R. Dobinsky"
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Serving Size: 1 Serving (701g) | ||
Recipe Makes: 1 | ||
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Calories: 237 | ||
Calories from Fat: 56 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 174.2mg | 6 % | |
Potassium 1463.3mg | 39 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 23.4g | ||
Protein 7.2g | 10 % | |
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: 237
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