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Recipe Name: Aubergine Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Aubergine, round
6 Cloves of garlic
1 Onion
1 Green chile
1 Teaspoon(s) Vinegar
3 Tablespoon(s) Oil
Salt and pepper
Recipes from Jeannette Ah Chok of Rose-Hill, Mauritius. Wash the
aubergine and make 6 slits with a knife. In each slit place a clove of
garlic. Rub the aubergine surface with some oil. Place under a low
grill and brown all sides. When cooked remove the skin and crush the
pulp with a fork. Leave to cool. Slice onion finely, chop chile and
mix with the remaining oil, vinegar, salt and pepper. Add aubergine
pulp and mix well. Posted to CHILE-HEADS DIGEST by Peter Moss
<> on Dec 13, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 443
Calories From Fat: 373
Total Fat: 42.2g
Cholesterol: 0mg
Sodium: 7.9mg
Potassium: 234.7mg
Carbohydrates: 16.2g
Fiber: 2.2g
Sugar: 4.8g
Protein: 2.4g

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