Directions:
- Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
- Drain then add the milk, butter, salt and crackers.
- Simmer five minutes.
- Serve hot.
- If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
- Note: Non Vegetarians can use regular worcestershire sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.93 Kcal (1059 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 35.43mg | 12% | |
| Sodium | 715.14mg | 30% | |
| Potassium | 978.34mg | 21% | |
| Total Carbs | 28.3g | 9% | |
| Sugars | 22.51g | 90% | |
| Dietary Fiber | 7.46g | 30% | |
| Protein | 10.09g | 20% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 334.2mg | 33% | |
| Amount Per 100 g | |||
| Calories | 48.5 Kcal (203 kJ) | ||
| Calories from fat | 19.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 18% | |
|---|---|---|---|
| Cholesterol | 6.79mg | 12% | |
| Sodium | 137.13mg | 30% | |
| Potassium | 187.6mg | 21% | |
| Total Carbs | 5.43g | 9% | |
| Sugars | 4.32g | 90% | |
| Dietary Fiber | 1.43g | 30% | |
| Protein | 1.93g | 20% | |
| Vitamin C | 1.2mg | 11% | |
| Calcium | 64.1mg | 33% | |
* 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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