| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer, Persian | 5 | Servings | |
INGREDIENTS
| 2 | Medium eggplants | |
| 1/2 | c | Chopped parsley |
| 2 | Clove garlic | |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | t | Cinnamon |
| 2 | T | Vinegar |
| 1 | T | Lemon juice |
| 1 | T | Dry mint |
INSTRUCTIONS
Wash and bake the eggplants in 350ø oven for 1 hour or until done. When done, remove the skin and chop the eggplants. Add chopped parsley and mix well. Squeeze garlic into the eggplant mixture, add the seasoning and vinegar, and mix well. Let stay for a few hours before serving. Source: In a Persian Kitchen typed by Leonard Smith Posted to MM-Recipes Digest V4 #066 by lionheart@chase3000.com on 1997, .
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 469.3mg
Potassium: 48.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g