| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Emlive10 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Eggplant, peeled and small | |
| diced | ||
| Salt | ||
| Cayenne | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1 | t | Chopped garlic |
| 4 | c | Left-over cornbread crumbs |
| 1 | c | Chicken stock, up to 2 |
| 1 | T | Chopped fresh parsley leaves |
| 4 | Flounder fillets, 6-ounce | |
| 5 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat the oven to 400 degrees F. In a large saut pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Saut for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saut for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season Converted by MC_Buster. Per serving: 1047 Calories (kcal); 36g Total Fat; (31% calories from fat); 131g Protein; 46g Carbohydrate; 313mg Cholesterol; 2747mg Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 8 1/2 Vegetable; 0 Fruit; Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 405
Calories From Fat: 268
Total Fat: 30.2g
Cholesterol: 7.2mg
Sodium: 691.5mg
Potassium: 677.8mg
Carbohydrates: 26.5g
Fiber: 3.9g
Sugar: 11.8g
Protein: 8.5g