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11Ingredients
30Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplants (small or 2 medium white, purple or Asian eggplant will also work)
- salt
- eggplant
- 3 Tbsp. olive oil (divided, may need a little more if you don't have a non-stick pan)
- 1/3 cup red onion (finely chopped, or shallots)
- 1 tsp. minced garlic
- 2 Tbsp. capers
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. fresh parsley (chopped)
- 1 Tbsp. fresh basil (chopped, or use a bit more parsley if you don't have basil)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium1040mg30% |
| Protein5g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber13g52% |
| Sugars10g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium6% |
| Iron2% |
* 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(3)
Brandon Granado 7 years ago
Delicious!
I'll be making this again for sure.
I didn't make any changes
Great use of white eggplant.