Try this Eggplant with Tomato Tapenade recipe, or contribute your own.
Suggest a better descriptionTrim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed. Yield: about 1-1/3 cups. (wrv)
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 85 | ||
Calories from Fat: 61 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 103.5mg | 4 % | |
Potassium 169.2mg | 4 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2.1g | ||
Protein 2.7g | 4 % | |
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: 85
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