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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 110
% Daily Value**
Total Fat 9g
14%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 469mg
20%
Total Carbohydrate 5g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 3g
Vitamin A  1%Vitamin C  5%
Calcium  2%Iron  3%
Potassium  8%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Eggplant with Red Pepper Garnish

Date Added: June 11, 2009

Ingredients:

1/4 Cup Light Olive Oil
2 Pounds Eggplants cut 1/2" thick
1 Red Onion diced small
1/4 Teaspoon Salt to taste ;
1/8 Teaspoon Pepper Ground
4 Cups Chicken Broth unsaltd
1 Cayenne Pepper crushed
2 Cloves Of Garlic chopped coarsely
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Directions:

1. scorched .

2. Set eggplant aside to cool. Pl,ace pepper in brown paper bag to steam for at least 5 minutes.

3. Peel off and discard skin of the eggplant. Cut eggplant into 1 inch cubes.

4. In a 3 quart saucepan over low heat, cook eggplant, onions and garlic in oil for 15-20 minutes or until vegetables are very tender.

5. Add salt, pepper and chicken broth. Puree eggplant mixture in blender until very smooth.

6. Peel, seed and dice red pepper. Puree and swirl into each soup plate before serving.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, MSG, Poultry, Garlic, Hot Pepper, Onion, Olive Oil allergies.
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