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10Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large)
- 2 cloves garlic (minced)
- 1 fresh mozzarella (large ball of, sliced)
- 1/2 leek (thinly sliced)
- 2 figs (fresh California, quartered)
- 3 cherry tomatoes (halved)
- olive oil (good quality)
- 4 Tbsp. balsamic vinegar
- 1 Tbsp. sugar
- kosher salt
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium520mg22% |
| Potassium490mg14% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium30% |
| 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(2)
Nancy Y 4 years ago
Very good and versatile! I think next time, I'll cube the eggplant before roasting and top it (the possibilities are endless) that way the amount of eggplant and topping will be more equal.
Sam G. 6 years ago
well balanced and supper yummy! I added a bit of fresh oregano and substituted the mozzarella for Burrata