Photo: Joseph Gonzalez
Artichoke and Eggplant Panini
8 ingredients
Makes 4 (main course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
760
Calories
25g
Protein
21g
Fat
120g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
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
- 1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon drained capers
- 1 small garlic clove
- 1 (3/4-pound) eggplant
- 5 tablespoons olive oil, divided
- 1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
- 1/4 pound Fontina (preferably Italian), thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes