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    You are in: Home / Recipes / Eggplant (Aubergine) With Garlic Cream Sauce Recipe
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    Eggplant (Aubergine) With Garlic Cream Sauce

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    2 Total Reviews

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    • on May 01, 2007

      This was fabulous! My husband declared that this was a restaurant-quality dish. I have to laugh, though -- I cut the recipe in half, but forgot to cut the garlic in half. (I guess that's the equivalent of making it with your measurements, but using 120 cloves of garlic!) I don't know what it's supposed to be like, but it turned out just scrumptious. I cheated and used bottled tomato sauce, but that didn't seem to detract. When I have more time, I'll make it exactly as you've written. Thanks so much for posting this!

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    • on December 04, 2004

      This was really good! I halved the recipe and it turned out nice. The garlic was actually milder than I thought it would be. Thanks Amy, I look forward to seeing more of your recipes! I'm glad I picked you for the Pick a Chef game!

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    Nutritional Facts for Eggplant (Aubergine) With Garlic Cream Sauce

    Serving Size: 1 (634 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 367.2
     
    Calories from Fat 162
    44%
    Total Fat 18.0 g
    27%
    Saturated Fat 9.4 g
    47%
    Cholesterol 77.1 mg
    25%
    Sodium 266.5 mg
    11%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 10.8 g
    43%
    Sugars 12.5 g
    50%
    Protein 14.6 g
    29%

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