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Eggplant Braciole with Salsa Verde from The Vedge Cookbook
ORDINARY VEGAN13Ingredients
75Minutes
250Calories
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Ingredients
US|METRIC
5 SERVINGS
- 8 Tbsp. olive oil
- 2 tsp. balsamic vinegar
- 1 1/2 tsp. salt
- 1 1/2 tsp. freshly ground black pepper
- 1 eggplant (large, ends reserved and sliced lengthwise on a mandoline into very thin sheets)
- 1 head cauliflower (leaves and stems removed)
- 1/2 cup cooked white rice (I used brown rice)
- 1 cup fresh basil leaves (firmly packed)
- 1 cup baby spinach leaves (firmly packed)
- 1/2 cup vegetable stock
- 1 garlic clove
- 1 Tbsp. capers (drained)
- 1 Tbsp. lemon juice (freshly squeezed)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium890mg37% |
| Potassium640mg18% |
| Protein4g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C100% |
| Calcium6% |
| Iron4% |
* 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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