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Badrijani Sunelebit (Eggplant with Garlic & Basil)

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Submitted by Risener

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 2
EACH EACH EGGPLANT
medium *
1 1
X X SALT *
1 1
¾ 177
CUP ML BASIL
chopped fresh *
4 4
EACH EACH GARLIC CLOVES
finely chopped
1 1

Directions

Cut eggplants lengthwise in slices about ¼ inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry. Heat several tablespoons oil in heavy skillet. Sauté 1 slice eggplant until golden on both sides.

Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate.

Let stand ½ hour at room temperature, then chill. Serve as salad or side dish. Makes 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 8 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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