Try this Melitzanosalata (Aubergine Salad) recipe, or contribute your own.
Suggest a better descriptionWash aubergines, place in baking pan and bake in moderate oven (about 350F) for about one hour or until soft. allow the skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and shop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. Garnish with olives and pepper rings. Serve with roast meat, and grilled or fried fish or as appetizer. Serves six. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 387 | ||
Calories from Fat: 366 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 172.3mg | 6 % | |
Potassium 308.8mg | 8 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 4.9g | ||
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: 387
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