|
23
cup
wheat
(bulgar, cracked)
113
cups
water
1
lb
eggplant
salt
13-12
cup
olive oil
2
garlic cloves
(peeled and finely chopped)
|
12
cup
dill
(finely chopped)
14
cup
chopped fresh mint
(leaves)
1-2
tbsps
fresh lemon juice
(strained)
salt
|
|
Amount Per Serving
|
Calories
316
|
Calories from Fat
205
|
% Daily Value *
| Total Fat
23
g
|
35%
|
| Saturated Fat
3
g
|
16%
|
| Trans Fat
|
0%
|
| Cholesterol
|
0%
|
| Sodium
2
g
|
81%
|
| Total Carbohydrate
27
g
|
9%
|
| Dietary Fiber
8
g
|
33%
|
| Sugars
2
g
|
Protein
4
g
| Vitamin A
|
15%
|
| Vitamin C
13
mg
|
21%
|
| Calcium
53
mg
|
5%
|
| Iron
1
mg
|
8%
|
| Potassium
451
mg
|
2%
|
|