Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
247
Calories
4g
Protein
15g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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 large globe eggplant, about 1 lb.
- 2 baguettes, each cut on the diagonal into
- slices 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves
- 2 tomatoes, peeled and chopped
- 1/2 yellow onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 Tbs. extra-virgin olive oil
- 1/2 cup pitted and coarsely chopped Kalamata
- olives
- 1/4 cup coarsely chopped fresh cilantro
- 1 to 1 1/2 Tbs. lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
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