Try this Garlic Eggplant recipe, or contribute your own.
Suggest a better descriptionCook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures 1/2 way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice. Source: A friend of mine modified the following from _The Garlic Lovers Cookbook_ (I think!). Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (2634g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 361 | ||
Calories from Fat: 25 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 507.3mg | 17 % | |
Potassium 3637.7mg | 96 % | |
Total Carbohydrate 72.8g | 21 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 47.6g | ||
Protein 25.6g | 37 % | |
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: 361
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