Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
350
Calories
11g
Protein
24g
Fat
28g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1/2 cup plus 3 Tbs. extra-virgin olive oil,
- plus more for brushing
- 2 eggplant, each about 12 oz.,
- peeled and cut into 1-inch cubes
- 2 garlic cloves, thinly sliced
- 1 large yellow onion, chopped
- 1/4 tsp. red chili flakes
- 1/4 tsp. ground cumin
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
- Juice of 1 lemon
- 1 baguette, cut crosswise into 1/4-inch-thick
- slices
- 1/3 cup grated Parmigiano-Reggiano
- cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes