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Grilled Lemons Baby Artichokes And Eggplant Recipe

Grilled Lemons Baby Artichokes And Eggplant Recipe

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Grilled Lemons Baby Artichokes And Eggplant

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Ingredients:

Serving

12 baby artichokes, stems trimmed , dark outer leaves removed
12 japanese eggplants , halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
4 lemons, halved
olive oil (for brushing )

Directions:

• Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD Can be made 2 days ahead. Cover and chill.
• Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.27 Kcal (755 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	129.87mg	5%
Potassium	1549.1mg	33%
Total Carbs	43.3g	14%
Sugars	20.18g	81%
Dietary Fiber	20.72g	83%
Protein	8.61g	17%
Vitamin C	34.8mg	58%
Iron	1.5mg	8%
Calcium	102.6mg	10%

Amount Per 100 g
Calories	29.78 Kcal (125 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	21.45mg	5%
Potassium	255.91mg	33%
Total Carbs	7.15g	14%
Sugars	3.33g	81%
Dietary Fiber	3.42g	83%
Protein	1.42g	17%
Vitamin C	5.7mg	58%
Iron	0.2mg	8%
Calcium	16.9mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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