Photo: Joseph Gonzalez
Grilled Marinated Eggplant
9 ingredients
Serves 4 as a first course or side dish
openrecipes
Estimated Nutrition (whole recipe, rough)
190
Calories
2g
Protein
15g
Fat
15g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons drained capers
- 1 medium garlic clove, peeled and sliced
- 1/2 teaspoon dried oregano, preferably Sicilian
- 1/4 teaspoon minced peperoncini or red pepper flakes
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
- 3 tablespoons balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes