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Vegetable Spread  (Not yet rated)

A traditional Russian spread made with lots of herbs.

Cal: 69 Fat: 1g Carbs: 14g Protein: 3g Fiber: 5g
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Original recipe serves 6

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Ingredients (serves 6)

  • 1/2 teaspoon salt
  • 1/4 cup dill ; chopped
  • 1/2 tablespoon soy sauce
  • 16 ounces tomato sauce
  • 1/4 cup cilantro ; chopped
  • 2 bay leaves
  • olive oil
  • 1/4 teaspoon black pepper
  • 2 cloves garlic ; finely chopped
  • 1/4 cup parsley ; chopped
  • 1 carrots ; chopped finely
  • 1 stick celery ; chopped finely
  • 1 onions ; chopped finely
  • 1 eggplant ; peeled and cubed
  • 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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