Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Focaccia | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | 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
- =
- 4 pieces focaccia squares, 4X6" , cut in half, horizontally.
- 1 large round eggplant, sliced 1/4-inch thick
- 1 red bell pepper, seeds removed and sliced 1/4-inch thick
- 2 yelloe onions, sliced thin
- 2 tomatoes, sliced 1/4-inch thick
- 3 cups fresh spinach, clean and dry.
- 1 teaspoon olive oil.
- 1 teaspoon balsamic vinegar
- For Pesto Sauce:
- 4 garlic cloves
- 1 cup bazil leaves
- 1 cup spinach
- =
Directions
Brush eggplant lightly with a drop of olive oil and 1 teaspoon balsamic vinegar and grill. Carmelize onion with 1 teaspoon olive oil, cooking slowly over medium heat until golden brown. Roast red peppers.
Spread 1/4 cup pesto on top and bottom of focaccia square. Layer eggplant, roasted red pepper, carmelized onions, tomato and fresh spinach. Grill sandwich in pan or griddle over medium heat for four minutes.