Aubergine Lebanon (Lebanese Eggplant)


Food.com
50 mins (prep 10, cooking 40)
11 ingredients
4 servings
This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.

Categories:  served-hot , side-dish , <-60-mins , 3-steps-or-less , tomato , taste~mood , equipment , lebanese , southwest-asia-(middle-east) , time-to-make , asian , weeknight , easy , presentation , main-dish , vegetarian , vegetable , savory , stove-top ,
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Ingredients

Nutrition

Serving Size (55.02 g)
Servings 4
Amount per Serving
Calories 160.09 Calories from Fat 134.28
% Daily Value *
Total Fat 14.92g 91.83%
Saturated Fat 2.07g 41.47%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 292.7mg 48.78%
Total Carbohydrate 6.62g 8.83%
Dietary Fiber 0.97 g 15.5%
Sugars 1.88 g %
Protein 0.93g 7.41%
Vitamin A 1.9IU% Vitamin C 2.66mg%
Calcium 12.3mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium eggplant, diced tomatoes, mixed mushrooms, dried basil
 

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