Grilled eggplant with a little balsamic vinegar and herbs and olive oil.
Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 25 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 336.4mg | 9 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 4.1g | ||
Protein 1.6g | 2 % | |
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: 61
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