Vegetable Spread (Not yet rated)
Submitted by baker
A traditional Russian spread made with lots of herbs.
Cal: 69 Fat: 1g Carbs: 14g Protein: 3g Fiber: 5g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Prep: 15 min | Cook: 50 min | Ready in: 1 hr 5 min
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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
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
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