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* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (77%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 13.2mg||0 %|
|Potassium 90.1mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.9g|
|Protein 2.9g||4 %|
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Calories per serving: 98
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