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*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 200 F. oven until brown). Cover eggplant with boiling water; cook until barely tender. Drain, cool and peel; cut into julienne strips 1/2" long. Mix oil, vinegar, sugar, garlic, sesame oil, Tabasco (or cayenne), sesame seeds and soy (or oyster sauce); pour over eggplant. Cover and refrigerate 1 or 2 hours; drain. Serve with boiled or broiled fish or as a part of lettuce lunch. Posted on WWiVNet by Carl Uhrmacher. Formatted by Cathy Harned.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6|
|Calories from Fat: 267 (91%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 16mg||1 %|
|Potassium 218.7mg||6 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.9g|
|Protein 1.2g||2 %|
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Calories per serving: 295
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