Try this Quick Eggplant recipe, or contribute your own.
Suggest a better descriptionI use eggplant often, both peeled and unpeeled (in ratatoile). Quick recipe -- bake (or roast) at 350 for one hour (poke holes first). Take out and let cool -- the eggplant(s) will deflate like a balloon and will smell heavenly! When slightly cool, peel and smush up with fork. Add garlic, fresh ground pepper and salt if you want. Reheat in just a tiny bit of olive oil (hope this is ok to say, this is my first post) in a non-stick skillet. Serve over pasta with (again hope this is ok) a little grated parmesan. This is a great easy afterwork recipe. Source: original recipe Posted by Sallie Rainville ESD
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 132 | ||
Calories from Fat: 9 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11mg | 0 % | |
Potassium 1260.4mg | 33 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 18.6g | 75 % | |
Sugars, other 12.6g | ||
Protein 5.5g | 8 % | |
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: 132
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