Source: Moosewood Cookbook 1. Slice, peel & lightly salt eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender. 2. Prepare marinade. Chop still warm eggplant into bite size chunks. Cover with marinade & let it absorb as it cools. Chill 2 hours. 3. Just before serving cut the other vegetables into small chunks. Toss with eggplant. Posted to JEWISH-FOOD digest by steve/viv
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|Serving Size: 1 Serving (2133g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 154 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 66.3mg||2 %|
|Potassium 4275.3mg||113 %|
|Total Carbohydrate 105.3g||31 %|
|Dietary Fiber 48.1g||193 %|
|Sugars, other 57.1g|
|Protein 18.6g||27 %|
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Calories per serving: 610
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