Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
527
Calories
8g
Protein
37g
Fat
43g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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 large eggplant, peeled and cut into 1-inch
- cubes
- Salt, to taste
- Olive oil for frying
- 1/4 tsp. ground coriander
- 2/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup sherry vinegar
- 1/3 cup orange juice
- 1/4 cup toasted pine nuts
- 1/2 cup pitted and slivered Kalamata olives
- 1 small red onion, shaved or thinly sliced
- 1/2 cup torn fresh flat-leaf parsley leaves, plus
- more for garnish
- Freshly ground 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 williamssonoma ·
Recipe sourced from
openrecipes