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    You are in: Home / Recipes / Honey-Roasted Eggplant With Chiles Recipe
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    Honey-Roasted Eggplant With Chiles

    Average Rating:

    3 Total Reviews

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    • on April 06, 2010

      Delectable! I used 2 regular eggplants and 3 jalapeno peppers and served it with Toasted Coconut Rice, topped with toasted almonds for some added protein. I served it with Braggs Liquid Aminos and Sri Racha sauce at the table. The sweet, spicy, and salty flavors mingled beautifully. Reviewed for Veg*an Swap, April 2010.

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    • on April 10, 2013

      Looks lovely and tastes very good, nice way to use eggplant. I confess it was a little hot for DH particularly, I would tone that down another time, but otherwise, different, we enjoyed this!! Thank you Kim, made for Spring PAC 2013

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    • on March 06, 2010

      Yum! I had half a regular eggplant so used that and can't handle the hot Thai chiles so used green bell peppers. I really enjoyed the sweet taste! Thanks! Made for Vegetarian Swap-March 2010.

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    Nutritional Facts for Honey-Roasted Eggplant With Chiles

    Serving Size: 1 (576 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.6
     
    Calories from Fat 70
    27%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 11.9 mg
    0%
    Total Carbohydrate 48.6 g
    16%
    Dietary Fiber 18.6 g
    74%
    Sugars 30.2 g
    121%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    Thai green chili

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