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Roasted Eggplant and Tomato Dip
LEMONS AND ANCHOVIES8Ingredients
50Minutes
1120Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 eggplant (medium, cut into one-inch cubes)
- 1 pt. cherry tomatoes (halved)
- 3 small tomatoes (golf ball size)
- 1 1/4 cups parmigiano reggiano (grated)
- 12 Tbsp. olive oil
- 3 pinches kosher salt
- freshly ground pepper
- red pepper flakes (optional)
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NutritionView More
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1120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1120Calories from Fat890 |
| % DAILY VALUE |
| Total Fat99g152% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1480mg62% |
| Potassium1650mg47% |
| Protein30g |
| Calories from Fat890 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber15g60% |
| Sugars16g |
| Vitamin A140% |
| Vitamin C90% |
| Calcium80% |
| 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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