Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
57
Calories
2g
Protein
1g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 5 count Japanese eggplants, cut in half lengthwise
- 4 cloves garlic, rough chop
- 1 count shallot, diced
- a big handful handful fresh basil
- 3-4 tablespoons olive oil
- additional olive oil for drizzling (optional)
- salt
- pepper
- pita chips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista