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Associate.com - Share Your Recipe!

Recipe Name: Eggplant Ole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Medium eggplant
2 Seeded tomatoes, chopped-2 c
1 Chopped green chilis, 4 oz
1/2 Teaspoon(s) Dried oregano
1/4 Teaspoon(s) Ground cumin
1/2 Cup(s) Shredded Monterey Jack
Directions:
Rinse eggplant and cut off top. Peel, if desired. Cut crosswise
into1/2 inch slices. Place slices in a 12x7 1/2x2 inch microwave
safebaking dish. Add 2 T water. Cover with vented microwave safe
plasticwrap. Micro cook on 100 percent power (high) 5 to 7 minutes or
tilltender, turning the dish once. Drain. Combine chopped tomatoes,
chilipeppers, oregano, cumin, 1/8 t salt, and 1/8 t pepper in a mixing
bowl.Pour over eggplant, cook uncovered on high for 1 to 2 minutes or
tillheated through. Sprinkle with cheese. Let stand, covered, for 2 to
3minutes to melt the cheese. Each Serving: 65 calories, 4g Protein,
6gCarbohydrate, 3g Fat, 0mg Cholesterol, 153mg Sodium.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 68
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 8.4mg
Sodium: 160.3mg
Potassium: 327.7mg
Carbohydrates: 7.7g
Fiber: 3.1g
Sugar: 4.5g
Protein: 3.7g


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