| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 5 | oz | Eggplant |
| 4 | oz | Smoked mozzzarella |
| 3 | oz | Roasted red peppers |
| 8 | Basil leaves | |
| 1 | t | Thyme |
| 1 | t | Oregano |
| Salt & pepper | ||
| 1/2 | T | Roasted garlic |
| 6 | oz | Olive oil |
INSTRUCTIONS
In saute pan add eggplant, roasted red peppers, garlic, herbs, and oil. Saute for 3 minutes. Add cheese and until is slighty melted. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1656
Calories From Fat: 1521
Total Fat: 172.2g
Cholesterol: <1mg
Sodium: 63.6mg
Potassium: 1455.4mg
Carbohydrates: 33.2g
Fiber: 21.6g
Sugar: 4.2g
Protein: 11g