Course : Eggplant
Serves: 4
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1 medium eggplant peeled and diced
4 cloves garlic minced
3/4 teaspoon salt
5 ounces small green beans cut into 1-inch lengths
4 medium chipotle chiles en adobo julienned
1 teaspoon adobo sauce
2 tablespoons roasted peeled and diced
1 teaspoon red pepper
1 tablespoons sherry vinegar

Preparation / Directions:

Saute eggplant with garlic and salt for 3 to 4 minutes in water. Blanch the beans in boiling salted water for 30 seconds. Drain. Combine all ingredients in a mixing bowl and stir to mix well. Serve immediately.


Nutritional Information:

264 Calories (kcal); 15g Total Fat; (56% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 1971mg Sodium

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