Directions:
- Sautee the eggplant with just enough olive oil to not burn it to the pan (1/4-1/2 cup) Sautee on a low temp until the skin is soft and not too tough to chew
- Once nearly done, salt lightly (not necessarily to taste, as it gives a meaty contrast to the entree)
- Upon serving:
- Serve up the prepared (hot) quinoa on two plates
- Split up the eggplant to top on the quinoa
- Dress with capers and lemon juice
- Set pesto in two scoops on each plate
- Enjoy! It's easy to make the pesto while waiting on the eggplant to finish cooking. The contrast in flavors in this really work well together!
- If using vegan pesto (ie-my own recipe), this is completely vegan and very very healthy (no bad cholesterol!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.99 Kcal (3345 kJ) | ||
| Calories from fat | 670.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.53g | 115% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 5% | |
| Sodium | 592.53mg | 25% | |
| Potassium | 804.78mg | 17% | |
| Total Carbs | 22.02g | 7% | |
| Sugars | 12.71g | 51% | |
| Dietary Fiber | 10.42g | 42% | |
| Protein | 17.67g | 35% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 236.6mg | 1314% | |
| Calcium | 454.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 230.06 Kcal (963 kJ) | ||
| Calories from fat | 193.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.46g | 115% | |
|---|---|---|---|
| Cholesterol | 4.43mg | 5% | |
| Sodium | 170.61mg | 25% | |
| Potassium | 231.73mg | 17% | |
| Total Carbs | 6.34g | 7% | |
| Sugars | 3.66g | 51% | |
| Dietary Fiber | 3g | 42% | |
| Protein | 5.09g | 35% | |
| Vitamin C | 2mg | 12% | |
| Vitamin A | 1mg | 118% | |
| Iron | 68.1mg | 1314% | |
| Calcium | 130.9mg | 45% | |
* 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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