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Ингредиенты
- 1 lrg Aubergine, peeled and cubed
- 2 tsp Salt
- 1 x Garlic Clove, chopped
- 1 x Red Bell Pepper, chopped
- 2 tsp Extra virgin olive oil
- 1/4 c. Stock, defatted
- 4 x Large eggs, beaten ((Or possibly)) Egg Substitute, Liquid
- 2 tsp Fresh Chives, chopped
- 1 c. Nonfat Yogurt, plain
- 2 tsp Extra virgin olive oil
- 1 sm Onion, chopped
- 2 x Garlic cloves, chopped
- 3 med Tomatoes, minced
- 1 Tbsp. Tomato paste
- 1 tsp Honey
Инструкции
- Combine aubergine in bowl with salt and let it sit for 20 min. Rinse under running water and squeeze out excess moisture. Set aside.
- Lightly oil a 2 qt casserole or possibly souffle dish.
- In 10 inch no-stick skillet over med. high heat, saute/fry garlic, onion and pepper in oil and stock till soft but not browned.
- In small bowl, whisk together Large eggs, chives and yogurt. Add in vegetables nd mix well. Pour into souffle dish. Bake at 350 for 30 min. Serve warm with tomato coulis.
- Makes 4 to 6 servings
- TOMATO COULIS: Mix all ingredients in medium bowl till well blended.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 59 | 42% |
| Total Fat 6.67g | 8% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 912mg | 38% |
| Potassium 513mg | 15% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.77g | 6% |
| Protein 8.2g | 13% |
