Directions:
- Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl, combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggplant halves on the grill, flesh side down, and cook until almost soft. about two minutes. Remove from the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.35 Kcal (1601 kJ) | ||
| Calories from fat | 107.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 18% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 282.83mg | 12% | |
| Potassium | 2168.64mg | 46% | |
| Total Carbs | 59.53g | 20% | |
| Sugars | 37.85g | 151% | |
| Dietary Fiber | 28.12g | 112% | |
| Protein | 17.51g | 35% | |
| Vitamin C | 57mg | 95% | |
| Iron | 0.1mg | 0% | |
| Calcium | 128.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 38.06 Kcal (159 kJ) | ||
| Calories from fat | 10.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 18% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 7% | |
| Sodium | 28.15mg | 12% | |
| Potassium | 215.85mg | 46% | |
| Total Carbs | 5.93g | 20% | |
| Sugars | 3.77g | 151% | |
| Dietary Fiber | 2.8g | 112% | |
| Protein | 1.74g | 35% | |
| Vitamin C | 5.7mg | 95% | |
| Calcium | 12.8mg | 13% | |
* 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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