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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    PinkCherryBlossom's Note:

    There are a couple of these on here already but I love the rosated flavour of the eggplants. This recipe comes from Morocco (obviously).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast eggplants in a 400' oven until skin puffs up.
    2. 2
      Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.
    3. 3
      Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.
    4. 4
      Stir often until eggplant is soft, and cooked through.
    5. 5
      Most of the liquid sould have evaporated.
    6. 6
      Cool to room temperature, and season with salt, and lemon juice.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Baked Eggplant (Aubergine) Salad

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 53.0
     
    Calories from Fat 4
    99%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.7 mg
    0%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.4 g
    21%
    Protein 2.2 g
    4%

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