Russian Baklaczan
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INGREDIENTS
INSTRUCTIONS
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold. From the files of DEEANNE
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (779g) | ||
| Recipe Makes: 2 | ||
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| Calories: 316 | ||
| Calories from Fat: 60 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.7g | 9 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 3.8g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 415.5mg | 14 % | |
| Potassium 2208.9mg | 58 % | |
| Total Carbohydrate 59.4g | 17 % | |
| Dietary Fiber 18.1g | 72 % | |
| Sugars, other 41.3g | ||
| Protein 10.9g | 16 % | |
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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. |
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Calories per serving: 316
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