Eggplant
by bbmeyer
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INGREDIENTS
INSTRUCTIONS
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.
Mix well.
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (95g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 2 (6%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 34
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