Low Carb Vegetarian by Celia Brooks Brown
Preheat oven to 375 degrees.
Brush each eggplant round all over with olive oil and place on a cookie sheet. Season with salt and pepper, and bake for 20-30 minutes, until softened and barely golden.
Preheat the broiler to its highest setting.
Heat a heavy pan over a medium heat, add the olive oil and cook the shallots until softened. Turn heat down as low as possible and add the wine, cheese and mustard to the pan, stirring until the cheese melts. Add the beaten eggs and stir until the mixture thickens slightly, but remove from heat before the eggs scramble. Spoon the mixture on to the baked eggplant and broil until puffed and patched with gold.
Grind over some black pepper and serve.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 151 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 127.7mg | 39 % | |
Sodium 261mg | 9 % | |
Potassium 490.3mg | 13 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 9.3g | ||
Protein 13.4g | 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: 255
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