Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
78
Calories
3g
Protein
1g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 each eggplant sliced ½" thick
- 1 each sliced tomato
- 1 each basil to taste
- 1 each low-sodium tamari
- 1 each balsamic vinegar
- 1 each red pepper to taste
- =
Directions
1
Bake eggplant on a baking sheet at 400 °F for about 8-10 minutes. When i turned the slices over and topped them with basil and sliced tomato like the recipe said, i brushed them with a mixture of low-sodium tamari and balsamic vinegar. I added some pieces of red pepper at this time, too, and brushed them with the mixture. Eight minutes or so more in the oven, and it was yummy!
Recipe sourced from
fandom