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    You are in: Home / Recipes / Egyptian Eggplant Recipe
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    Egyptian Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Jamilahs_Kitchen's Note:

    My version of eggplant with tomato sauce and jalapenos

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel eggplant if you prefer it without the skin like I do.
    2. 2
      Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
    3. 3
      Cut bell pepper into cubes.
    4. 4
      Saute bell pepper and eggplant in olive oil for a couple minutes.
    5. 5
      Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
    6. 6
      Season with sea salt.
    7. 7
      Allow to reduce down until eggplant is soft and chickpeas are tender.
    8. 8
      Server Immediately
    9. 9
      I like mine with some pita bread, yogurt and it's a nice side dish for fish.

    Ratings & Reviews:

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    Nutritional Facts for Egyptian Eggplant

    Serving Size: 1 (325 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 320.6
     
    Calories from Fat 86
    27%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 2583.2 mg
    107%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 17.6 g
    70%
    Sugars 12.9 g
    51%
    Protein 11.4 g
    22%

    The following items or measurements are not included:

    pickled jalapeno pepper juice

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