Try this Stewed Eggplant recipe, or contribute your own.
Suggest a better descriptionHeat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add pieces to skillet. Add rest of the ingredients. Raise heat till mixture begins to simmer then cover, reduce heat & simmer 20 minutes til the eggplant is very tender. Ismail Merchant, "Indian Cuisine"
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 189 | ||
Calories from Fat: 89 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1132.3mg | 39 % | |
Potassium 1124.1mg | 30 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 16.5g | ||
Protein 4.8g | 7 % | |
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: 189
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