Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
493
Calories
14g
Protein
43g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 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 medium/large eggplants
- 2 tablespoons sunflower oil or light olive oil
- 1 tablespoon dried mixed herbs
- 14 ounces spinach
- 16 sundried tomato pieces, marinated in olive oil
- 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)
- 5 ounces sharp Cheddar, cut into 16 slices
- pinch sea salt
- black pepper, 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 epicurious ·
Recipe sourced from
openrecipes