Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
379
Calories
5g
Protein
27g
Fat
33g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 globe or 4 Asian eggplant
- 4 Tbs. extra-virgin olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 6 ripe, juicy tomatoes, about 3 lb. total weight
- 1 garlic clove, minced
- 1 tsp. fresh thyme leaves
- 1/4 cup chopped fresh basil
- 1/4 cup coarse dried bread crumbs
- 1 Tbs. unsalted butter, cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes