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8Ingredients
49Minutes
220Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 stalk broccoli (chopped)
- 1 eggplant (sliced)
- 2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. garlic powder (or half bulb chopped garlic)
- 1/2 Tbsp. sesame oil
- chili powder (optional)
- salt
- pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium850mg24% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber11g44% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C100% |
| Calcium8% |
| Iron15% |
* 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)
Ananda L. 3 years ago
Yum! A half a head of garlic roasting in the oven with veggies makes your kitchen smell amazing and the dish is delicious. I added cardamom, and ate this on a bed of quinoa, along with a glass of pinot noir. I recommend!
Ileana N. 8 years ago
Great flavor combination! This was my first time cooking eggplant and it turned out great! I nixed the sesame oil and used cayenne pepper instead of chili powder, which gave it a nice kick. I used minced roasted garlic instead of garlic powder.