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    You are in: Home / Recipes / Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy Recipe
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    Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

    Average Rating:

    3 Total Reviews

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    • on October 27, 2008

      I was looking forward to prepare this dish as my DH and I love eggplant and mushrooms. The suggested idea of baking the eggplant is very good tasty and healthy. Unfortunately the gravy was disappointing. I found it tasteless even thought I added a splash of Lee & Perrins Sauce and pepper. My husband liked it. I asked him to rata the recipe in a scale of 1 -5 he said 4 and I liked 3. I will be baking the eggplant again but I will look to dress up these guys with something a little more tasteful or exotic. Thank you again

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    • on September 03, 2006

      Thought this eggplant recipe was great. They are even nice plain as "eggplant chips" dipped in tomato sauce. A nice crisp outside texture with non of the high fat! I served it with chicken breast and a small serving of pasta.

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    • on August 29, 2006

      What an easy and more healthy way to prepare eggplant instead of frying. The gravy is wonderful! The only substitution I made was to use Splenda Blend instead of sugar. I made these for dinner tonight and everyone loved them!! I'll be making this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.8
     
    Calories from Fat 17
    12%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.8 g
    4%
    Cholesterol 4.2 mg
    1%
    Sodium 327.6 mg
    13%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.6 g
    18%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    tomatoes with onion and garlic

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