Directions:
- Boil egplant, unpeeled, until soft.
- Cut in half and scoop out the pulp; mash well and cool.
- When cold, stir in seasonings and eggs.
- Add cream; sift in flour, using more if necessary to make a rather stiff batter.
- Preheat oil to 360°F.
- Drop batter in by spoonfulls and cook until golden brown.
- Drain on absorbent paper or paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.62 Kcal (982 kJ) | ||
| Calories from fat | 87.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Cholesterol | 89.3mg | 30% | |
| Sodium | 790.84mg | 33% | |
| Potassium | 280.98mg | 6% | |
| Total Carbs | 30.48g | 10% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 7.39g | 15% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 55.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 15% | |
|---|---|---|---|
| Cholesterol | 56.35mg | 30% | |
| Sodium | 499.01mg | 33% | |
| Potassium | 177.29mg | 6% | |
| Total Carbs | 19.23g | 10% | |
| Sugars | 1.93g | 12% | |
| Dietary Fiber | 3.19g | 20% | |
| Protein | 4.66g | 15% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 1.3mg | 11% | |
| Calcium | 72.2mg | 11% | |
* 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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