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Ingredientes
- 1 x Eggplant,large
- 1/2 tsp Salt
- 3 Tbsp. Extra virgin olive oil
- 1 x Onion,minced
- 1 x Green pepper,sweet,minced
- 2 Tbsp. Pine nuts
- 2 Tbsp. Basil,fresh,minced
- 2 x Large eggs,slightly beaten
- 1 x Matzoh cracker,crumbled
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Tbsp. Margarine
Direcciones
- 1. Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in medium-size saucepan 20 min to tender. Drain. Mash in large bowl.
- 2. Meanwhile, heat oil in medium-size skillet over medium heat. Add in onion, pepper and pine nuts; cook till tender, about 8 min. Add in to eggplant in bowl. Stir in basil, Large eggs, matzoh, salt and pepper. Scrape into greased small casserole. Dot with margarine.
- 3. Bake in preheated moderate (350'F) oven for 35 min to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 79 | 69% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 52mg | 17% |
| Sodium 327mg | 14% |
| Potassium 272mg | 8% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.04g | 2% |
| Protein 2.93g | 5% |
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