Try this Fried Eggplant with Walnuts recipe, or contribute your own.
Suggest a better descriptionCut eggplants into two lengthwise, salt and let sit for an hour. Wash well and squeeze out excess water. Heat vegetable oil in skillet and fry eggplants on both sides until browned. Grind walnuts and garlic together. Stir in spices, herbs, vinegar and salt. Add just enough water to walnut mixture until it reaches consistency of thick sour cream. Spread mixture on half of an eggplant, then cover with other half. Serve in slices. This was in the paper yesterday..from a new restaurant here, "Pirosmani", the chef, Laura Drewel, is from Georgia...formerly part of Russia. Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 08:25:34 -0800 From: Linda McCullough
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Serving Size: 1 Serving (1051g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 667 | ||
Calories from Fat: 662 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.5g | 98 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 46.3g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 93.3mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 2.2g | ||
Protein 1.3g | 2 % | |
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: 667
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