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Eggplant Caponata with Burrata
THE DIETITIANS AND THE CHEF20Ingredients
55Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. pine nuts
- 1/4 cup extra virgin olive oil
- 1 lb. globe eggplant (diced)
- kosher salt
- fresh ground black pepper
- 1 red bell pepper (roasted, seeded and diced)
- 1/2 red onion (a medium, diced)
- 2 Tbsp. golden raisins
- 2 tsp. pomegranate molasses
- 1/4 cup sauce (Pomodoro, or basic marinara sauce)
- 2 whole salt (packed anchovies, halved length-wise, boned, rinsed and diced)
- 1 Tbsp. red wine vinegar
- 1 clove garlic
- 1 pinch red pepper flakes
- 2 Tbsp. arugula (rough chopped)
- 2 Tbsp. mint (rough chopped)
- 2 Tbsp. basil (rough chopped)
- 2 Tbsp. flat leaf Italian parsley (rough chopped)
- 4 slices baguette (day old, . Each slice should be 6” in length and 1” thick)
- 8 oz. burrata cheese (if you can’t find burrata use fresh mozzarella)
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Directions
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1150mg48% |
| Potassium410mg12% |
| Protein23g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium45% |
| Iron20% |
* 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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