Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce Recipe
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Directions:
- Cut top and bottom off each eggplant. Peel each eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplants crosswise into 1-inch-thick slices.
- Line a large baking sheet with paper towels; sprinkle 1 tablespoon salt evenly over paper towels. Place eggplant slices on salt-covered paper towels. Sprinkle remaining 2 tablespoons salt over eggplant slices. Let stand 15 minutes.
- Remove eggplants to a colander, rinse well, and pat dry with paper towels. Place eggplants on a clean baking sheet, drizzle evenly with olive oil, and sprinkle with pepper. Bake at 425° for 20 minutes or until eggplant slices are very tender but still holding their shape. Serve with Fresh Tomato and Pomegranate Sauce. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1217.44 Kcal (5097 kJ) | ||
| Calories from fat | 1007.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.92g | 172% | |
|---|---|---|---|
| Sodium | 4791.48mg | 200% | |
| Potassium | 2084.67mg | 44% | |
| Total Carbs | 54.79g | 18% | |
| Sugars | 36.29g | 145% | |
| Dietary Fiber | 27.35g | 109% | |
| Protein | 9.13g | 18% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 118.13 Kcal (495 kJ) | ||
| Calories from fat | 97.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 172% | |
|---|---|---|---|
| Sodium | 464.94mg | 200% | |
| Potassium | 202.29mg | 44% | |
| Total Carbs | 5.32g | 18% | |
| Sugars | 3.52g | 145% | |
| Dietary Fiber | 2.65g | 109% | |
| Protein | 0.89g | 18% | |
| Vitamin C | 1.8mg | 30% | |
| Calcium | 8.2mg | 8% | |
* 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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