Try this Layered Aubergines with Mascarpone And Parmesan, Basil Pest recipe, or contribute your own.
Suggest a better descriptionHeat a large frying pan with 4 tbsp of olive oil, add the slices of aubergine in a single layer and fry for 2 minutes unitl golden brown. Add the 2 tbsp of balsamic vinegar and saute until it is completely evaporated. Season well, transfer to absorbent paper and set aside. Wipe the pan and add the red pepper quarters with some olive oil and a little salt and sugar, saute for about 5 minutes and then place with the aubergines. While these are cooking blend together the basil pesto ingredients. Interpose the aubergine slices with the roasted peppers and mascarpone mixture, serve the basil pesto on top and drizzle with the cooking oil from the peppers.
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Serving Size: 1 Serving (1378g) | ||
Recipe Makes: 1 | ||
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Calories: 3913 | ||
Calories from Fat: 3646 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 405.1g | 540 % | |
Saturated Fat 49.8g | 249 % | |
Monounsaturated Fat 226.4g | ||
Polyunsanturated Fat 107.8g | ||
Cholesterol 99mg | 30 % | |
Sodium 952.9mg | 33 % | |
Potassium 2199mg | 58 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 28.8g | 115 % | |
Sugars, other 34.4g | ||
Protein 34.9g | 50 % | |
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: 3913
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