Photo: Joseph Gonzalez
marinated eggplant with capers and mint
5 ingredients
openrecipes
Hoo hoo hoo. Hee hee. Remember when I was all “and I’ll tell you what to serve this crisp rosemary flatbread !”? Well, the beach got in the way. And after that, some Chinese food. And a (do not watch! the first was so much better). Oh, and then a nap that lasted until 10 this morning…
Estimated Nutrition (whole recipe, rough)
161
Calories
1g
Protein
14g
Fat
10g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
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 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red-wine vinegar
- 1/4 cup chopped mint
- 2 tablespoons small capers, rinsed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes