Vegetable Spread (Not yet rated)

Name: Vegetable Spread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1/2 teaspoon salt; 1 onions; 1 stick celery; 1 carrots; 1/4 cup parsley; 2 clove garlic; 1/4 teaspoon black pepper; olive oil; 2 bay leaves; 1/4 cup cilantro; 16 ounce tomato sauce; 1/2 tablespoon soy sauce; 1/4 cup dill; 1 eggplant

Recipe Box Rate/Review Meal Plan

Submitted by baker

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

Ingredients (serves 14904)

½ 2x 3x Reset

1242 teaspoons salt

2484 onions ; chopped finely

2484 sticks celery ; chopped finely

2484 carrots ; chopped finely

621 cups parsley ; chopped

4968 cloves garlic ; finely chopped

621 teaspoons black pepper

olive oil

4968 bay leaves

621 cups cilantro ; chopped

39744 ounces tomato sauce

1242 tablespoons soy sauce

621 cups dill ; chopped

2484 eggplant ; peeled and cubed

In My Kitchen

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

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

Vegetable Spread (Not yet rated)

Ingredients (serves 14904)

Directions

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More Nutrition

Nutrition Facts*

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Nutrition Facts^*