Try this Mediterranean Eggplant and Tomotes recipe, or contribute your own.
Suggest a better description1. heat oil in skillet. Add eggplant cut side down until deep brown. flip and cook on other side until soft. drain on a paper towel
2. pour oil from pan. add pine nuts and raisins for 2 minutes until nuts start to brown
3. wipe pan clean. add butter and return to medium heat. add shallots and garlic until soft. add the wine and reduce. add the tomatoes. Cook until the tomatoes release their liquid - about 10 minutes. season with salt and pepper.
4. cut eggplant into bite size pieces and add to pan.
5. add herbs and stir.
6. add pine nuts and raisins on top except for Graeme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1027g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 421 | ||
Calories from Fat: 161 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 105.6mg | 4 % | |
Potassium 2422.4mg | 64 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 30.4g | 122 % | |
Sugars, other 34.7g | ||
Protein 11.3g | 16 % | |
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: 421
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