Photo: Joseph Gonzalez
Roasted Eggplant with Pine Nuts & Raisins
13 ingredients
Serves 2 as a main, 4 to 6 as a side
openrecipes
Estimated Nutrition (whole recipe, rough)
951
Calories
23g
Protein
36g
Fat
145g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 cup long-grain brown rice
- 2 tablespoons pearl barley
- ¼ cup brown lentils
- 1 large eggplant, quartered and cut into 1/4 inch slices
- 1/4 cup olive oil, divided
- 1 teaspoon salt, divided
- pinch cayenne
- 2 tablespoons raisins
- 3 tablespoons pine nuts
- 1 lemon, juiced
- zest of 1/2 lemon
- 1 garlic clove, minced to a paste
- 1/2 cup chopped parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes