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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 8 servings |
||
| Calories 817 | ||
| Calories from Fat 503 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.9g | 85% | |
| Saturated Fat 45.8g | 229% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 294mg | 12% | |
| Potassium 424mg | 12% | |
| Total Carbohydrate 72.9g | 24% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 15.1g | ||
| Protein 12.3g | 24% | |
SERVES 8 -10 , 2 loaves
Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut
From: Prose
On Jul 22, 2009
This has a very yummy flavor, but mine didn't rise at all and came out a little dense. It might be my fault; I'm not sure. I will try again because I loved the coconut flavor and it wasn't too sweet. It makes a great breakfast. I halved the recipe and made one loaf. I used whole-wheat pastry flour and veganized it by using Ener G egg replacer and Earth Balance margarine. I didn't use the optional currants, but did stir in some macadamia nuts, which was perfect! Thanks for posting! Reviewed for Veg*an Swap, July 2009
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