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16Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- extra-virgin olive oil
- 3 eggplants (firm medium-sized, cut into large chunks)
- 1 tsp. dried oregano
- cracked black pepper
- sea salt
- 1 red onion (chopped)
- 2 cloves garlic (crushed and finely chopped)
- 1 bunch flat leaf parsley leaves (fresh, removed and set aside, stalks finely chopped)
- 2 Tbsp. capers (salted, rinsed and drained)
- 1 handful green olives (pitted and roughly chopped)
- 1/4 cup red wine vinegar
- 6 Roma tomatoes (medium, roughly chopped)
- slivered almonds (to serve)
- 1 cup polenta (quick cooking fine)
- 3 1/2 cups water
- sea salt
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium900mg38% |
Potassium1340mg38% |
Protein7g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber15g60% |
Sugars13g |
Vitamin A20% |
Vitamin C40% |
Calcium10% |
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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Reviews(1)
Scaggs 5 years ago
This was tasteless garbage, which I threw out after eating half my plate. First time I dislike a meal to that extent in years.