In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic. Add the eggplant slices and coat well. Marinate for 15 minutes.
Light a grill. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes. Chop the eggplant.
In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil. Fold in the chopped eggplant and season with salt and pepper. Serve with crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (373g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 371 (49%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 7mg||2 %|
|Sodium 1244.6mg||43 %|
|Potassium 747.8mg||20 %|
|Total Carbohydrate 85.9g||25 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 76g|
|Protein 12g||17 %|
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: 758
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!