www.marikofood.com Mariko Food Corporation P.O. Box 1724, Mercer Island WA 98040 Georgian Style Eggplant Relish Mariko's Eggplant Relish is based on a traditional Georgian recipe of fresh harvested eggplant, onion, garlic, pomegranate, dry greens and a unique spice combination. It makes a great appetizer, but can also be used as a spread on sandwiches, toasts or crackers. No preservatives. Nutrition Facts Serv. Size 2 tbsp (30g), Servings 11, Amount Per Serving: Calories 30, Fat Cal. 15 Total Fat 1.5g (2% DV), Sat.Fat 0g (0% DV) Trans Fat 0g, Cholest. 0mg (0% DV) Sodium 180mg (8% DV), Total Carb. 4g (1% DV), Fiber 2g (8% DV), Sugars 1g, Protein 1g, Vitamin A (2% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. INGREDIENTS: EGGPLANT, ONION, CORN OIL, VINEGAR, SALT, CILANTRO, POMEGRANATE, CORIANDER, FENUGREEK, RED CAYENNE PEPPER, SAVORY, DILL, CELERY SEEDS. Georgian Style Eggplant Relish MARIKO F O O D Traditional Georgian Gourmet Recipe since 1932
Eggplant Relish
Aug 07, 2015
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Mariko Food Corporation P.O. Box 1724, Mercer Island WA 98040
Georgian Style Eggplant Relish
Mariko's Eggplant Relish is based on a traditional Georgian recipe of fresh harvested eggplant, onion, garlic, pomegranate, dry greens and a unique spice
combination. It makes a great appetizer, but can also be used as a spread on sandwiches, toasts or
crackers. No preservatives.
Nutrition Facts Serv. Size 2 tbsp (30g), Servings 11, Amount Per Serving: Calories 30, Fat Cal. 15 Total Fat 1.5g (2% DV), Sat.Fat 0g (0% DV) Trans Fat 0g, Cholest. 0mg (0% DV) Sodium 180mg (8% DV), Total Carb. 4g (1% DV), Fiber 2g (8% DV), Sugars 1g, Protein 1g, Vitamin A (2% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: EGGPLANT, ONION, CORN OIL, VINEGAR, SALT, CILANTRO, POMEGRANATE,
CORIANDER, FENUGREEK, RED CAYENNE PEPPER, SAVORY, DILL, CELERY SEEDS.
Georgian StyleEggplant Relish
MA
RIKO
F
OO
D
Traditional Georgian Gourmet Recipe since 1932
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