* Exported from MasterCook *
Eggplant with Egg - Bazenjan bel Bayd
Recipe By :"Secrets of Healthy Middle Eastern Cuisine" by Sanaa Abourezk
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 pounds eggplant -- (2 1-lb eggplants)
3 cloves garlic -- mashed
1 tablespoon olive oil
1/2 cup egg substitute
1/2 teaspoon black pepper
Grill or broil eggplants. Peel the skin and mash the pulp.
Saute the garlic in the oil over medium heat for no more than 1 minute, then add the eggplant and cook it for 3 minutes.
Whisk the egg substitute, add it and the black pepper to the eggplant. Continue to cook for 5 minutes, stirring occasionally.
Yields 4 servings.
Per serving: Calories 105; Fat 4g; Cholesterol 0; Fiber 5.7g; Sodium 50mg.
Cuisine:
"MidEastern"
S(Formatted by Chupa Babi):
"Feb 2009"
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Per Serving (excluding unknown items): 130 Calories; 7g Fat (46.2% calories from fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0
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