Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basil,and spices. Set this aside. To assemble: spread rice over the eggplant slices, then spoon the vegetables on top. Make a custartd with remaining ingredients, Pour this custard over the casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile before serving. Posted to MC-Recipe Digest V1 #151 Date: Sat, 13 Jul 1996 21:47:46 -0400 From: firstname.lastname@example.org (The Meades)
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.1mg||7 %|
|Sodium 100.7mg||3 %|
|Potassium 643.4mg||17 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 13.2g|
|Protein 7.9g||11 %|
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Calories per serving: 168
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