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1 MINUTE BLUEBERRY MUFFIN in the Mug
1 Minute Flourless Greek Yogurt Banana Oat Muffin
100 CALORIE CHOCOLATE MUG CAKE RECIPE
2 Ingredient Banana Pancake
2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
70 Kcal LEMON COOKIE
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
BANANA BREAD MUG CAKE
Broccoli Soup
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Cauliflower Dip
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Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Coconut Macarons
Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Eggplant Caviar

Eggplant Caviar

(Reader Recipe From Nora Kogan)

Ingredients

Ingredient Checklist
 

Directions

Instructions Checklist
  • Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.

  • When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.

  • Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.

Nutrition Facts

140 calories; fat 5g; saturated fat 1g; cholesterol 0mg; sodium 435mg; protein 4g; carbohydrates 23g; sugars 4g; fiber 7g; iron 1mg; calcium 38mg.
 
 
 
 
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