Try this Eggplant Caviar recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste. Per serving: 1499 Calories (kcal); 112g Total Fat; (63% calories from fat); 21g Protein; 127g Carbohydrate; 0mg Cholesterol; 5719mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 1 servings | ||
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Calories: 970 | ||
Calories from Fat: 970 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108g | 144 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 78.8g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5235.8mg | 181 % | |
Potassium 57mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 970
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