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Roasted Eggplant with Walnuts, Pomegranate and Mint
A COMMUNAL TABLE11Ingredients
65Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (1 – 1/2 lbs – I used about 8 baby eggplant)
- 2 Tbsp. olive oil
- 1 pomegranate (large, seeded)
- 1 green apple (small, peeled and diced)
- 1 shallot (thinly sliced)
- 1 lime (juiced)
- 1/2 cup walnuts (California, toasted and chopped)
- 1 Tbsp. walnut oil
- 1/4 cup mint (sliced, you could use cilantro and/or parsley)
- salt
- white pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium720mg21% |
| Protein6g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber10g40% |
| Sugars18g |
| Vitamin A8% |
| Vitamin C40% |
| Calcium6% |
| Iron8% |
* 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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