Try this Grilled Eggplant with Fresh Mint and Balsamic Vinegar recipe, or contribute your own.
Suggest a better descriptionRecipe By : Taste Show # TS4751 Preheat a grill or a stovetop grill over high heat. In a pot of boiling, salted water blanch eggplant slices for 2 minutes without crowding; you may have to do this in batches. Drain on paper towels and pat dry. Brush with olive oil and grill, covered, until slightly charred and cooked through, about 4 minutes per side. Season to taste with salt and pepper and transfer to a serving bowl. Heat oil in a saucepan and saute onions just until softened. Add tomato, heat to a simmer and cook for 1 minute. Pour over eggplant. Sprinkle with mint and balsamic. Toss carefully, trying to keep slices whole. Set aside to marinate at room temperature for at least 10 minutes. Top decoratively with anchovies before serving. Yield: 6 appetizer servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 34 | ||
Calories from Fat: 11 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 83.3mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.7g | ||
Protein 0.6g | 1 % | |
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: 34
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