Eggplant Dressing Recipe

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Ingredients:

Serving

4 cups peeled cubed eggplants
1/3 cup milk
10 3/4 oz cream of mushroom soup, undiluted (1 can)
1/2 cup chopped onion
1 1/4 cups herb seasoned stuffing mix, divided
1/4 tsp salt
1 tbsp butter, melted

Directions:

Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.76 Kcal (510 kJ)
Calories from fat	60.17 Kcal
		% Daily Value*
Total Fat	6.69g	10%
Cholesterol	8.04mg	3%
Sodium	683.88mg	28%
Potassium	304.82mg	6%
Total Carbs	13.06g	4%
Sugars	5.09g	20%
Dietary Fiber	3.62g	14%
Protein	2.42g	5%
Vitamin C	3mg	5%
Calcium	48.2mg	5%

Amount Per 100 g
Calories	44.05 Kcal (184 kJ)
Calories from fat	21.77 Kcal
		% Daily Value*
Total Fat	2.42g	10%
Cholesterol	2.91mg	3%
Sodium	247.43mg	28%
Potassium	110.29mg	6%
Total Carbs	4.73g	4%
Sugars	1.84g	20%
Dietary Fiber	1.31g	14%
Protein	0.88g	5%
Vitamin C	1.1mg	5%
Calcium	17.4mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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