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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 364.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Mirza Ghasemi: calories by ingredient
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Mirza Ghasemi:

Submitted by: POISON489

Introduction

Persian eggplant dish Persian eggplant dish
Number of Servings: 6

Ingredients

    Red Ripe Tomatoes, 2 plum tomatos diced
    2 large Eggplants
    Onions, raw, 1 cup, chopped
    Garlic, 2 tsp
    Tomato Paste, .5 can (6 oz)
    Vegetable Broth or Bouillon, 1 cup (8 fl oz)
    Grapeseed Oil, 1 tbsp

Directions

Bake unpeeled eggplant in 450 degree oven till softened (about 30-45 minutes). Let cool enough so that they can be touched without burning you. Remove eggplant forom skin and chop into small pieces. In a large skillit saute onions in oil. Add diced tomato and broth. Let simmer until tomato begins to soften. Add eggplant and tomato paste. Stir well. Allow ingredients to simmer together for about 5-10 minutes stirring frequently. Once all ingredients are soft and mushy the recipe is finished. Serve with some nonfat yogurt and pita bread or rice.

Number of Servings: 6

Recipe submitted by SparkPeople user POISON489.






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