Diet Nutritional Stats Grilled Eggplant with Caponata Salsa | |
Serving Size 239 g | |
Amount Per Serving | |
Calories 61 | Calories from Fat 6 |
% Daily Value | |
Total Fat .7g | 1% |
Saturated Fat 0.0g | 0% |
Cholesterol 0mg | 0% |
Sodium 79mg | 3% |
Total Carbohydrates 13.4g | 4% |
Dietary Fiber 6.3g | 25% |
Sugars 5.9g | |
Protein 2.5g | |
Vitamin A 19% Vitamin C 27% Iron 9% Calcium 6% |
Mix tomatoes, celery, onion, chopped oregano, capers, garlic, red wine vinegar and crushed red pepper in medium bowl. Season caponata to taste with pepper.
Turn oven on medium-high heat. Cut eggplant into cubes about 1 inch thick. Spray eggplant with PAM spray; sprinkle with pepper. Grill eggplant until very tender when pierced with knife, about 8 minutes.
Mix grilled eggplant with caponata, garnish with oregano.
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