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Suggest a better description1. Slice eggplant as thinly as possible. 2. Place in layers in a colander, sprinkling salt between layers. Put a weight on top and let sit 1 hour. 3. Rinse well and dry in paper towels. 4. Fry in batches in oil and olive oil until brown. 5. Prepare dressing : Stir together 1/2 cup olive oil with salt, pepper, oregano, bay, minced garlic, 1 t. vinegar and 1 t. lemon. 6. As slices are browned , transfer them to a paper towel to dry and then to a bowl, pouring dressing over them. 7. Chill at least 24 hours before using. 8. Sprinkle with chopped parsley (optional ) NOTES : Great with toasts. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (1142g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 509 | ||
Calories from Fat: 263 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 178.2mg | 6 % | |
Potassium 2553mg | 67 % | |
Total Carbohydrate 64.7g | 19 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 26.4g | ||
Protein 11.3g | 16 % | |
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: 509
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