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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Japanese eggplants (or baby, about 3 inches long, stemmed and halved lengthwise)
- 1/4 cup extra virgin olive oil
- 1 tsp. freshly ground black pepper
- 9 thyme sprigs
- 6 garlic cloves (peeled and rough chopped)
- 1 cup hazelnuts
- 3 Tbsp. unsalted butter
- 8 oz. halloumi cheese (cut into 4-by-1/2-inch pieces)
- 8 corn tortillas (warmed)
- 1 cup flat leaf parsley leaves (freshly, torn from stems)
- 1 lemon (halved)
- 4 Roma tomatoes
- 1/2 red onions
- 1 jalapeno chile (stemmed)
- 1 serrano chile (stemmed)
- 6 garlic cloves (peeled)
- 1/4 cup white vinegar
- kosher salt
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories840Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium700mg29% |
| Potassium1300mg37% |
| Protein27g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber17g68% |
| Sugars10g |
| Vitamin A50% |
| Vitamin C110% |
| Calcium60% |
| Iron25% |
* 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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