Directions:
- Salt both sides of eggplant slices and let sit for 15 minutes. Wipe off salt and pat dry.
- Heat a grill to medium and cook the eggplant and onion slices until tender, about 8 minutes. Let cool and then chop coarsely.
- Combine the onion, basil, mint, garlic and red pepper flakes.
- In a small bowl, whisk together the olive oil and balsamic vinegar and pour over the vegetables. Toss to coat well and season with salt and pepper.
- Let this mixture rest for at least 1 hour at room temperature.
- Cook fettuccine according to package instructions, draining well.
- Place pasta on plates and spoon the vegetables on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.82 Kcal (2335 kJ) | ||
| Calories from fat | 156.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.42g | 27% | |
|---|---|---|---|
| Cholesterol | 79.93mg | 27% | |
| Sodium | 31.79mg | 1% | |
| Potassium | 426.49mg | 9% | |
| Total Carbs | 85.39g | 28% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 9.2g | 37% | |
| Protein | 15.3g | 31% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.4mg | 508% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 198.71 Kcal (832 kJ) | ||
| Calories from fat | 55.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 27% | |
|---|---|---|---|
| Cholesterol | 28.47mg | 27% | |
| Sodium | 11.32mg | 1% | |
| Potassium | 151.93mg | 9% | |
| Total Carbs | 30.42g | 28% | |
| Sugars | 3.56g | 40% | |
| Dietary Fiber | 3.28g | 37% | |
| Protein | 5.45g | 31% | |
| Vitamin C | 3.8mg | 18% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 32.6mg | 508% | |
| Calcium | 28.8mg | 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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