Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
795
Calories
30g
Protein
19g
Fat
127g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Burrata | 1 oz (28g) | 90 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 large zucchini (about 1 1/2 pounds)
- 2 large globe eggplants, cut into 3/4-inch slices
- 1/2 cup extra-virgin olive oil
- 1 pound ripe beefsteak tomatoes
- 2 tablespoons minced garlic
- 1 large onion, cut into 1/2-inch slices
- salt
- pepper
- 1 loaf rustic bread (1 pound), cut into 8 thick slices
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh thyme
- 1 8 ounce container burrata cheese
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