Try this Eggplant Caviar 2 recipe, or contribute your own.
Suggest a better descriptionPut the whole eggplant in 400 degree F. oven and bake until soft (about 1 hour). Saute onion, garlic, green pepper in olive oil until tender, but not brown. Peel and chop the eggplant; mix with the chopped tomato and add to the sauteed seasonings. Add pepper to taste. Add dry white wine, mix everything thoroughly and continue to cook gently until the mixture is fairly thick. Cool, then place in the refrigerator. Serve with plain crackers or thin slices of toasted rye bread. Posted to MC-Recipe Digest V1 #274 Date: Fri, 1 Nov 1996 14:01:51 -0800 From: Rooby
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 278.8mg | 7 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 4g | ||
Protein 1.3g | 2 % | |
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: 32
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