Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
179
Calories
2g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1/3 cup extra-virgin olive oil
- 2 globe eggplants
- 1 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 2 Tbs. minced fresh flat-leaf parsley
- 1 tsp. fresh thyme
- 2 Tbs. balsamic vinegar
- 1 garlic clove, minced
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