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 7560)

½ 2x 3x Reset

630 teaspoons salt

1260 onions ; chopped finely

1260 sticks celery ; chopped finely

1260 carrots ; chopped finely

315 cups parsley ; chopped

2520 cloves garlic ; finely chopped

315 teaspoons black pepper

olive oil

2520 bay leaves

315 cups cilantro ; chopped

20160 ounces tomato sauce

630 tablespoons soy sauce

315 cups dill ; chopped

1260 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

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^*Data provided by USDA

Vegetable Spread (Not yet rated)

Ingredients (serves 7560)

Directions

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More Nutrition

Nutrition Facts*

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Nutrition Facts^*