Peel and cube the eggplant. Boil until tender and drain thoroughly.
Grate the onion and add to eggplant
Add egg and a couple of tablespoons flour, salt and pepper.
Drop by large spoonfuls into head oil. Fry until dark brown on both sides.
Remove with a slotted spoon and drain on a paper towel. Salt.
If the eggplant falls apart, add a small amount of flour to the mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.1mg||0 %|
|Potassium 210.2mg||6 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 5.2g|
|Protein 0.9g||1 %|
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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: 34
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