Eggplant And Tomatoes Over Rice Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Fatfree, Feb95 | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant, cubed to | |
| 1/4to1/2 inch cubes), 1/4to1/2 inch cubes | ||
| 1 | Tomatoes, either use whole | |
| And chop, of buy chopped | ||
| 1/2 | Rice noodles, glass noodles | |
| Precooked | ||
| Salt, optional |
INSTRUCTIONS
In microwave container, layer eggplant, salt, tomatoes, and rice noodles in that order. Microwave high until eggplant is to taste - it takes me 10 minutes on high. Mix everything and enjoy. Variation: Use sticky rice instead of the noodles. Source: original Posted by vmh@intellicorp.com to the Fatfree Digest [Volume 15 Issue 8] Feb. 8, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.2mg
Potassium: 1048.8mg
Carbohydrates: 26.9g
Fiber: 13.7g
Sugar: 16.2g
Protein: 4.5g