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Ingredients
US|METRIC
2 SERVINGS
- 2 eggplants
- juice (a lemon)
- oil
- Parmesan cheese (optional for vegan version)
- 28 oz. tomato puree
- 1/4 cup red onion
- 1 clove (minced)
- 1 tsp. red pepper flakes
- herb (Fresh, thyme, oregano, rosemary, parsley or cilantro – 1-2 tbsp, chopped)
- oil (– a splash)
- salt
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium2110mg88% |
| Potassium3280mg94% |
| Protein18g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber25g100% |
| Sugars41g |
| Vitamin A50% |
| Vitamin C160% |
| Calcium25% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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