Ingredients:
- 2 japanese eggplant , sliced lengthwise into 6 pieces each
- 12 baby calamari, whole, peeled and cleaned (about 11/2 lb)
- juice and zest of 1 lemon
Directions:
- In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes. Add eggplant and cook until just softened. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes. Add calamari, season again, and cook until just opaque, about 2 minutes per side. Add basil and toss. Arrange on platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1108.4 Kcal (4641 kJ) | ||
| Calories from fat | 367.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.85g | 63% | |
|---|---|---|---|
| Cholesterol | 1353.13mg | 451% | |
| Sodium | 2097.25mg | 87% | |
| Potassium | 2109.85mg | 45% | |
| Total Carbs | 80.81g | 27% | |
| Sugars | 17.46g | 70% | |
| Dietary Fiber | 14.03g | 56% | |
| Protein | 96.59g | 193% | |
| Vitamin C | 279.9mg | 467% | |
| Vitamin A | 6.2mg | 208% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3278.2mg | 328% | |
| Amount Per 100 g | |||
| Calories | 117.6 Kcal (492 kJ) | ||
| Calories from fat | 39.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 63% | |
|---|---|---|---|
| Cholesterol | 143.56mg | 451% | |
| Sodium | 222.51mg | 87% | |
| Potassium | 223.85mg | 45% | |
| Total Carbs | 8.57g | 27% | |
| Sugars | 1.85g | 70% | |
| Dietary Fiber | 1.49g | 56% | |
| Protein | 10.25g | 193% | |
| Vitamin C | 29.7mg | 467% | |
| Vitamin A | 0.7mg | 208% | |
| Calcium | 347.8mg | 328% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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