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    You are in: Home / Recipes / Creamy Eggplant Side Dish Recipe
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    Creamy Eggplant Side Dish

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    7 mins

    25 mins

    NoName12345's Note:

    The ingredients read "½ vegetable bouillon cube" but it's really "however much dry vegetable broth mix required to prepare one cup of broth as per package directions."

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    Ingredients:

    Serves: 2-3

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a dutch oven with a lid, over medium heat, add oil, onion, and garlic. Cook for a few minutes, until it begins to turn golden.
    2. 2
      Add water, vegetable bouillon, and chili powder, and stir until bouillon is dissolved.
    3. 3
      Add eggplant. Cover, raise the heat to "high", and then leave to cook for 15 minutes, stirring on occasion. Remove the lid and cook for another five minutes, or until the eggplant is fully cooked.
    4. 4
      Turn the heat down to "low" and add cream, stirring for a minute. Remove from heat and serve.

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    Nutritional Facts for Creamy Eggplant Side Dish

    Serving Size: 1 (285 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 314.0
     
    Calories from Fat 232
    74%
    Total Fat 25.8 g
    39%
    Saturated Fat 12.5 g
    62%
    Cholesterol 66.3 mg
    22%
    Sodium 35.1 mg
    1%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 8.6 g
    34%
    Sugars 7.1 g
    28%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    vegetable bouillon cubes

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