Salatat Bathinjan (Eggplant Appetizer) Recipe

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Salatat Bathinjan (Eggplant Appetizer)
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Ingredients:

Directions:

  1. Sprinkle the eggplant slices with salt. Place in strainer or colander, top with a weight and allow to drain for 45 minutes.
  2. Heat the oil in a frying pan, the add the eggplant slices and fry on both sides until they are golden brown. Remove the eggplant slices, dice them and set aside in a bowl.
  3. Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice.
  4. Chill slightly and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.13 Kcal (1185 kJ)
Calories from fat 252.27 Kcal
% Daily Value*
Total Fat 28.03g 43%
Sodium 2.91mg 0%
Potassium 286.02mg 6%
Total Carbs 8.66g 3%
Sugars 4.95g 20%
Dietary Fiber 3.5g 14%
Protein 1.33g 3%
Vitamin C 7.7mg 13%
Iron 0.1mg 0%
Calcium 16.4mg 2%
Amount Per 100 g
Calories 180.41 Kcal (755 kJ)
Calories from fat 160.75 Kcal
% Daily Value*
Total Fat 17.86g 43%
Sodium 1.86mg 0%
Potassium 182.25mg 6%
Total Carbs 5.52g 3%
Sugars 3.16g 20%
Dietary Fiber 2.23g 14%
Protein 0.84g 3%
Vitamin C 4.9mg 13%
Calcium 10.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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