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CATEGORY CUISINE TAG YIELD
Eggs Import, New, Text 1 Servings

INGREDIENTS

1 Eggplant, approximately 3
lbs.
2 T Olive Oil
Salt And Freshly Ground
Black Pepper
2 T Roasted Garlic, to taste
2 T Sherry Vinegar, or to
taste
1 1/2 c Loosely Packed Basil Leaves
chopped

INSTRUCTIONS

Cut the eggplant into 1-inch slices, brush one side lightly with  olive
oil and sprinkle with salt and pepper. Roast in a preheated 400  degree
oven until brown, approximately 20 minutes. When cool, scoop  the flesh
from the skin and process with remaining ingredients until  smooth.
Correct seasoning.  Can be stored refrigerated for up to one week.
Yield: 2 cups  Recipe by: JOHN ASH SHOW #JA9773  Posted to MC-Recipe
Digest V1 #488 by Bill Spalding  <billspa@icanect.net> on Feb 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 585
Calories From Fat: 293
Total Fat: 33.5g
Cholesterol: 1.8mg
Sodium: 1190.9mg
Potassium: 3546.7mg
Carbohydrates: 66.6g
Fiber: 49.4g
Sugar: 3.5g
Protein: 34.7g


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