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Lisa Prkusic: "Excellent the eggplant took longer to cook than I…" Read More
6Ingredients
40Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 eggplant (small firm, about 12-14 ounces each)
- 2 Tbsp. olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper (freshly)
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. fresh rosemary (chopped)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium1260mg36% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber16g64% |
| Sugars11g |
| Vitamin A4% |
| Vitamin C20% |
| 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(1)
Lisa Prkusic 5 years ago
Excellent the eggplant took longer to cook than I expected but I used fresh sage from the garden and followed the instructions and it was great I used a high protein chickpea pasta and the water from that and it made a nice vegetarian dinner.