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Suggest a better descriptionRemove stems and cut eggplants 1/2-inch thick lengthwise. Toss in bowl with salt to coat and place on a roasting rack over roasting pan. Cover with one layer of cheesecloth and place bricks over. Put in cool place for 12 hours. Remove from rack and place in large bowl. Add mint, garlic, acacia flowers, 2 tablespoons vinegar and toss to coat thoroughly. Lay eggplant slices in jar, 1 on top of other until nearly full. Place serranos intermittently between the layers. Press eggplant down into jar with fingers and add remaining vinegar. Fill jar with olive oil and cover. Place in refrigerator. The eggplant are ready to eat but will improve after aging one week. Top off with oil if the level goes below the top of the eggplant. Eat at room temperature as antipasto. Recipe by: Molto Mario MB1D14 Posted to MC-Recipe Digest V1 #603 by Sue
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Serving Size: 1 Serving (1685g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1087 | ||
Calories from Fat: 109 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.4mg | 5 % | |
Potassium 6878.2mg | 181 % | |
Total Carbohydrate 269.8g | 79 % | |
Dietary Fiber 123.7g | 495 % | |
Sugars, other 146.1g | ||
Protein 46.5g | 66 % | |
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: 1087
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