Directions:
- Preheat oven to 350F.
- Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
- Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
- Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
- Let dish come to room temperature before serving. Garnish with basil leaves.
- /
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.18 Kcal (474 kJ) | ||
| Calories from fat | 2.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 0% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 1% | |
| Sodium | 94.07mg | 4% | |
| Potassium | 939.28mg | 20% | |
| Total Carbs | 25.74g | 9% | |
| Sugars | 16.79g | 67% | |
| Dietary Fiber | 12.25g | 49% | |
| Protein | 4.75g | 10% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 27.99 Kcal (117 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 1% | |
| Sodium | 23.26mg | 4% | |
| Potassium | 232.3mg | 20% | |
| Total Carbs | 6.37g | 9% | |
| Sugars | 4.15g | 67% | |
| Dietary Fiber | 3.03g | 49% | |
| Protein | 1.18g | 10% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15.1mg | 6% | |
* 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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