Prick the eggplant all over and roast it on a baking sheet at 350F for 30-35 minutes, or until it is desiccated. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until smooth. Saute the garlic and shallots in a nonstick pan (with water or a little stock if desired). Add this to the eggplant. Add the flour, baking powder, eggs, stock, parsley, pepper, and salt. Mix well. Spray a skillet with cooking spray and heat it to medium heat. Dollop spoonfuls of the batter into the skillet and cook until golden. Flip, etc. Recipe By : Net File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 528.8mg||163 %|
|Sodium 284.7mg||10 %|
|Potassium 586.4mg||15 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 18.1g|
|Protein 19.1g||27 %|
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Calories per serving: 282
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