Directions:
- Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
- Do not allow eggplant to brown.
- Add the stock, and adjust the salt and pepper to taste.
- Remove from heat, stir in the pepper cream, and serve immeadiately.
- PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
- Remove from the broiler and cool.
- In the container of a blender combine the pepper, cream, and salt and pepper to taste.
- Process on low until the pepper is just chopped fine.
- Remove from the blender and use as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.43 Kcal (1890 kJ) | ||
| Calories from fat | 46.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Sodium | 15501.56mg | 646% | |
| Potassium | 348.31mg | 7% | |
| Total Carbs | 82.99g | 28% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 30mg | 50% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 187.24 Kcal (784 kJ) | ||
| Calories from fat | 19.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 8% | |
|---|---|---|---|
| Sodium | 6429.51mg | 646% | |
| Potassium | 144.47mg | 7% | |
| Total Carbs | 34.42g | 28% | |
| Sugars | 2.99g | 29% | |
| Dietary Fiber | 1.57g | 15% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 12.4mg | 50% | |
| Iron | 0.2mg | 2% | |
| Calcium | 9.4mg | 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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