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Suggest a better description1. Pierce eggplant in several places with fork; place in baking pan. Bake at 350F until eggplant is soft, 45 to 50 minutes. Cool. 2. Cut eggplant in half; scoop out pulp with spoon. Mix eggplant, tomato, onion, garlic, yogurt, olive oil, and oregano in bowl; season to taste with lemon juice, salt, and pepper. Refrigerate 3 to 4 hours for flavors to blend. 3. Spoon eggplant into bowl; garnish with olives. Serve with lavosh or pita wedges (not included in nutritional data). Per Sv: (generous 2 Tbs.) 59 cal; 2.1g fat; 19.1mg sod; 1.8g prot; 10.1g carb; Posted to fatfree digest by "Richard M. Swanson"
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 65 | ||
Calories from Fat: 56 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 33.9mg | 1 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.8g | 1 % | |
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: 65
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