Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
779
Calories
46g
Protein
44g
Fat
55g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 baby eggplant (about 8 ounces total), sliced into 1/8" rounds
- 2 2"-diameter red-skinned sweet potatoes (about 1 pound), peeled, sliced into 1/8" rounds
- 1 1/2 pounds zucchini and yellow squash (about 3 total), sliced into 1/8" rounds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons (1/4 stick) unsalted butter plus more for dish
- 2 anchovy fillets packed in oil, drained, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1/2 cup finely grated Parmesan
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