Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
Инструкции
- First, peel the eggplants. Leave the heads on them, and using a sharp knife, open the middle but try to make a hole coming out from the other end, set aside. In a separate pan, saut
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 849g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 21 | 9% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 148mg | 6% |
| Potassium 1960mg | 56% |
| Total Carbs 51.9g | 14% |
| Dietary Fiber 28.2g | 94% |
| Sugars 22.51g | 15% |
| Protein 8.85g | 14% |
