Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
972
Calories
32g
Protein
33g
Fat
137g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sheep | 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
- 1 Asian eggplant, cut into 8 slices, each 4 inches
- long and 1/4 inch thick
- 2 small zucchini, cut lengthwise into 8 slices
- total, each 1/4 inch thick
- 1 small red bell pepper, seeded and cut into 8 slices,
- each 1/4 inch thick
- 3 Tbs. spring onion dipping oil, plus more for
- brushing
- 1 1/2 tsp. herbes de Provence
- Salt and freshly ground pepper, to taste
- 8 slices country-style bread, each 3/4 inch thick
- 6 Tbs. olive tapenade (see related recipe at
- right)
- 7 1/2 oz. Abbaye de Belloc or other sheeps milk
- cheese, thinly sliced
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