Appetizer (on a slice of French bread), as a pasta topper or as a side, this is a great eggplant dish. Follow the directions in sequence and you will need only one pan.
Source: J. Kenji Lopez-Alt
Toast your nuts
Heat 4 TBS EVOO in a large pan or cast-iron skillet until shimmering. Add eggplant and cook, stirring for 6 minutes.
Add 2 TBS EVOO and add scallions, celery, bell pepper and garlic to the eggplant. Cook, stirring, for 3 minutes or until aromatic.
Add remaining ingredients, stirring and tossing. Cook down to a thick saucy consistency. This will require some more EVOO and perhaps a little water.
It will keep, refrogerated, for 2 weeks.
Serve over bread or pasta.
I keep a good but inexpensive EVOO for cooking and a high end for drizzling. To Serve I would use the high end drizzled over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 377 | ||
Calories from Fat: 297 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1623.6mg | 56 % | |
Potassium 354.1mg | 9 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 18.1g | ||
Protein 3.7g | 5 % | |
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: 377
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