Directions:
- 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.
- Add water, vegetable bouillon, and chili powder, and stir until bouillon is dissolved.
- 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.
- Turn the heat down to low and add cream, stirring for a minute. Remove from heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9988.01 Kcal (41818 kJ) | ||
| Calories from fat | 9360.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1040.11g | 1600% | |
|---|---|---|---|
| Sodium | 10.75mg | 0% | |
| Potassium | 296.1mg | 6% | |
| Total Carbs | 97.61g | 33% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 60.61g | 121% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 318.48 Kcal (1333 kJ) | ||
| Calories from fat | 298.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.16g | 1600% | |
|---|---|---|---|
| Sodium | 0.34mg | 0% | |
| Potassium | 9.44mg | 6% | |
| Total Carbs | 3.11g | 33% | |
| Sugars | 0.15g | 19% | |
| Dietary Fiber | 0.12g | 15% | |
| Protein | 1.93g | 121% | |
| Vitamin C | 0.1mg | 5% | |
| Calcium | 0.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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