Photo: Markus Spiske
pesto tomato eggplant appetizers Recipe
6 ingredients
24 rolls
openrecipes
this sunday i walked past a stand at the farmers market with all different kinds of eggplant. i got excited and inspired to make something delicious and beautiful...
Estimated Nutrition (whole recipe, rough)
181
Calories
2g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 2 small chinese eggplants
- 2 cups diced tomatoes
- 1 tbsp oregano
- 1 tsp salt
- 1/4 cup pesto
- olive oil to drizzle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes