Split Pea Ratatouille
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 350 degrees. Steam eggplant, zucchini, and onion for about 8 minutes. Lightly grease 4 x 8 baking pan with oil. Place split peas in blender with 2 ounces water, half of cashews, and the remaining ingredients. Blend until mixture achieves sauce consistency. Place eggplant in baking pan andpour the split pea sauce on top. Sprinkle with remaining cashews. Put in oven and bake for 20 minutes. From DEEANNEs recipe files
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (231g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 130 | ||
| Calories from Fat: 123 (95%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.7g | 18 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.6mg | 0 % | |
| Potassium 44mg | 1 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 1.6g | ||
| Protein 0.4g | 1 % | |
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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. |
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Calories per serving: 130
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