Preheat a charcoal or stove top grill. Salt eggplant and brush with olive oil. Grill until golden and tender. Drain eggplant on paper towels, blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and pepper and drizzle with more pesto. Yield: 2 to 4 servings Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 101 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 16.8mg||5 %|
|Sodium 110.6mg||4 %|
|Potassium 1696.3mg||45 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 18.1g||73 %|
|Sugars, other 21.8g|
|Protein 16.6g||24 %|
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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: 297
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