Try this Roasted Japanese Eggplant with Green Herb Sau recipe, or contribute your own.
Suggest a better descriptionOver a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape. Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour. From DEEANNEs recipe files
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 2 (8%) | ||
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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 8.4mg | 0 % | |
Potassium 190.6mg | 5 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.6g | ||
Protein 1g | 1 % | |
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: 25
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