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    You are in: Home / Recipes / Eggplant (Aubergine)-Potato Hash Recipe
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    Eggplant (Aubergine)-Potato Hash

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 03, 2002

      Really, really good, s'kat! I had to make a few changes though, using what I had on hand. I used water instead of broth, and herbed and spiced it a bit with dried marjoram, cumin, celery seeds, salt and pepper. I also used salted butter and garlic powder, and I had to omit the cheese, which I didn't have. Even with all those changes, it was quite wonderful. This may sound weird, but I had this over cooked ramen noodles (without the seasoning), and it turned out to be a surprisingly good combination!

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    • on September 12, 2002

      Yet another wonderful eggplant recipe S'kat! Never changed a thing, it was excellent. Even eggplant disbelievers have enjoyed your eggplant hash and meatballs.

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    • on May 11, 2003

      This was an excellent eggplant dish. The potatoes cooked in the vegetable broth had very good flavor. I increased the garlic to 2 cloves. It had a saucy texture and made a wonderful main dish. S'kat, thanks for sharing you recipe. You are right--it was stove-top stirrin' fun!!

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    • on September 05, 2009

      Just OK. As my husband said, "It was edible." It just lacked flavor for us and was kind of ho-hum. I served over brown rice and topped with cheddar.

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    Nutritional Facts for Eggplant (Aubergine)-Potato Hash

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.1
     
    Calories from Fat 90
    40%
    Total Fat 10.0 g
    15%
    Saturated Fat 4.4 g
    22%
    Cholesterol 19.5 mg
    6%
    Sodium 126.6 mg
    5%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.9 g
    15%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    vegetable broth

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