Photo: Joseph Gonzalez
Baked Eggplant Antipasto
15 ingredients
30 min + 40 min
12 servings
openrecipes
"Delicious and unique vegetarian meal, could be vegan if cheese is omitted. Serve with a thick crust French or Italian bread and salad. Leftovers are amazing as a sandwich."
Estimated Nutrition (whole recipe, rough)
573
Calories
25g
Protein
36g
Fat
47g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 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 eggplant, cut into 1/4-inch rounds
- salt to taste
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) jar marinated artichoke hearts, undrained
- 1 (8 ounce) jar roasted red peppers, drained and cut into strips
- 1/2 cup pine nuts
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh parsley, or to taste
- 2 tablespoons chopped fresh basil, or to taste
- 1 tablespoon chopped fresh oregano, or to taste
- ground black pepper to taste
- 1 red onion, thinly sliced
- 1/2 cup shredded mozzarella cheese, or to taste
- 1/4 cup grated Pecorino-Romano cheese, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes