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Nutrition Information*
per serving
Calories: 68.8
Total Sugars: 7.6g
Carb.: 14.3g
Fiber: 5g
Total Fats: 0.9g
Cholesterol: 0.8mg
Protein: 2.9g
Sodium: 639.3mg
*Data provided by USDA
1/2 teaspoon salt
1 onions ; chopped finely
1 stick celery ; chopped finely
1 carrots ; chopped finely
1/4 cup parsley ; chopped
2 cloves garlic ; finely chopped
1/4 teaspoon black pepper
olive oil
2 bay leaves
1/4 cup cilantro ; chopped
16 ounces tomato sauce
1/2 tablespoon soy sauce
1/4 cup dill ; chopped
1 eggplant ; peeled and cubed
Submitted by baker
A traditional Russian spread made with lots of herbs.
Cal: 69 Fat: 1g Carbs: 14g Protein: 3g Fiber: 5g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
3.4
--
4.8
20.1
1.5
0.3
5.7
26.6
Calories: 68.8
Total Sugars: 7.6g
Carb.: 14.3g
Fiber: 5g
Total Fats: 0.9g
Cholesterol: 0.8mg
Protein: 2.9g
Sodium: 639.3mg
*Data provided by USDA
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Season eggplant with salt and put in a well oiled pan and stew on low heat for 30 minutes, stirring, and adding oil if needed. When eggplant gets tender, add onion, carrots, garlic, bay leaves, black pepper and tomato sauce. Stir, and cook for 20 minutes more. Add cilantro, dill and parsely, cooking for another 10-15 minutes, stirring frequently. Serves 6.
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