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Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
Broil, tossing once, until eggplant is browned and tender, about 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 124 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1166.6mg | 40 % | |
Potassium 362.1mg | 10 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 4.5g | ||
Protein 3g | 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: 165
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