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    You are in: Home / Low-cholesterol / Eggplant (Aubergine) Salad Recipe
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    Eggplant (Aubergine) Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 10, 2001

      Good and nutritional analysis is also fine. I will cut on Tomato Sauce to reduce the sodium content. Thanks for sharing this. Smiles mini

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    • on July 31, 2007

    • on June 20, 2007

      This is a fantastic easy to make cake. I used a glass pan so I reduced the oven temperature to 325 degrees fahrenheit. I used Nonstick Cooking Spray to spray the pan. It is wonderful just as is or add Pineapple Frosting for Angel Food Cake for the frosting. This recipe is also published in The Village of Freelton's 150th anniversary 1856-2006 cookbook that I just bought from my niece. Thanks for posting.

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    • on December 16, 2006

      This is my favorite cake. I take it to all parties and gatherings. I have done several variations... adding cherries and powdered sugar to the top. Putting it in a bunt cake pan and decorating the hole in the middle. I have also used cherry filling instead of the pineapple. That is yummy too. This is probably the easiest cake to make that you will ever try in your life!!!

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    • on October 17, 2006

      This makes a wonderful (diet) dessert. Don't be scared off by the diet word as all those other folks not on a diet loved it too.

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    • on September 10, 2001

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    Nutritional Facts for Eggplant (Aubergine) Salad

    Serving Size: 1 (265 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.5
     
    Calories from Fat 53
    29%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 614.1 mg
    25%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 7.6 g
    30%
    Sugars 8.2 g
    32%
    Protein 5.8 g
    11%

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