Directions:
- Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
- In a separate bowl combine olive oil, balsamic vinegar, oregano, basil.
- Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
- Serve on sliced and toasted baguette or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.82 Kcal (171 kJ) | ||
| Calories from fat | 29.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 1% | |
| Sodium | 31.99mg | 1% | |
| Potassium | 70.67mg | 2% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.93 Kcal (506 kJ) | ||
| Calories from fat | 87.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 5% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 1% | |
| Sodium | 94.77mg | 1% | |
| Potassium | 209.37mg | 2% | |
| Total Carbs | 7.01g | 1% | |
| Sugars | 4.9g | 7% | |
| Dietary Fiber | 2.35g | 3% | |
| Protein | 1.75g | 1% | |
| Vitamin C | 2.7mg | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 20.9mg | 1% | |
* 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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