Eggplant (Aubergine) New Iberia
270 mins (prep 30, cooking 240)
11 ingredients
1 servings
This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.

Categories:  salad , beginner-cook , north-american , low-sat.-fat , taste~mood , creole , brunch , low-carb , low-in... , low-protein , vegan , low-cholesterol , low-calorie , easy , american , healthy , vegetarian , southern-u.s. , savory , vegetable , healthy-2 ,
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Serving Size (323.34 g)
Servings 1
Amount per Serving
Calories 602.45 Calories from Fat 539.19
% Daily Value *
Total Fat 59.91g 92.18%
Saturated Fat 7.39g 36.97%
Trans Fat 0.07g %
Cholesterol 0.0mg 0.0%
Sodium 1228.56mg 51.19%
Total Carbohydrate 15.22g 5.07%
Dietary Fiber 5.65 g 22.61%
Sugars 4.21 g %
Protein 3.5g 7.0%
Vitamin A 1831.79IU% Vitamin C 33.89mg%
Calcium 152.75mg% Iron 3.61mg%
*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:
fresh tomato, fresh garlic, fresh parsley, ground cumin