Directions:
- Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
- Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
- Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
- Note: Nutritional analysis does not include salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.33 Kcal (3355 kJ) | ||
| Calories from fat | 504.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.07g | 86% | |
|---|---|---|---|
| Sodium | 672.09mg | 28% | |
| Potassium | 1897.86mg | 40% | |
| Total Carbs | 70.69g | 24% | |
| Sugars | 32.37g | 129% | |
| Dietary Fiber | 21.92g | 88% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 145.7mg | 243% | |
| Vitamin A | 4.3mg | 142% | |
| Iron | 52mg | 289% | |
| Calcium | 124.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86.38 Kcal (362 kJ) | ||
| Calories from fat | 54.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 86% | |
|---|---|---|---|
| Sodium | 72.44mg | 28% | |
| Potassium | 204.57mg | 40% | |
| Total Carbs | 7.62g | 24% | |
| Sugars | 3.49g | 129% | |
| Dietary Fiber | 2.36g | 88% | |
| Protein | 0.98g | 18% | |
| Vitamin C | 15.7mg | 243% | |
| Vitamin A | 0.5mg | 142% | |
| Iron | 5.6mg | 289% | |
| Calcium | 13.4mg | 12% | |
* 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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