Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
143
Calories
5g
Protein
2g
Fat
33g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 eggplant
- x eggwhite
- x lemon pepper
- x oregano
- x red pepper
- x crushed corn flakes
- x pam
- =
Directions
1
Slice the eggplant, peel or not as pleases you. Dip slices in eggwhite with lemon pepper, oregano, red pepper to taste. Coat with crushed corn flakes and place on baking sheet sprayed with pam. Bake in hot oven for about 20 minutes. Hot these are yummy. Cold they make a crispy satisfying toothsome treat
Recipe sourced from
fandom