Directions:
- Preheat oven to 425°. Place eggplant onto baking sheet and toss with 2 Tbsp of the olive oil. Bake for 25 minutes, turning once, until golden brown. Set aside to cool.
- While the eggplant is cooling, whisk together the garlic, salt, and the remaining olive oil in a small bowl.
- In a medium bowl, add the tomatoes, basil, cooled eggplant. Add the olive oil mixture. Mix gently.
- Refrigerate for 30 minutes to allow flavors to develop.
- Serve over toasted ciabatta bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.61 Kcal (208 kJ) | ||
| Calories from fat | 1.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 600.15mg | 25% | |
| Potassium | 422.2mg | 9% | |
| Total Carbs | 11.49g | 4% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 25.26 Kcal (106 kJ) | ||
| Calories from fat | 0.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 305.61mg | 25% | |
| Potassium | 214.99mg | 9% | |
| Total Carbs | 5.85g | 4% | |
| Sugars | 3.32g | 26% | |
| Dietary Fiber | 2.26g | 18% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 6.1mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 3% | |
* 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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