10 Ingredients
  • 3 tablespoons olive oil
  • 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
  • 1/2 cup toasted pine nuts
  • 3 ounces goat cheese, crumbled
  • 1/3 cup basil, thinly sliced
  • 2 tablespoons chopped mint
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Nutrition
600
30% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

59% 38

Saturated

35% 7

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 9

Carbs

20% 61

Carbs (net)

- 31

Fiber

118% 30

Sugars

- 36

Sugars, added

- 0

Protein

32% 16

Cholesterol

3% 10

Sodium

15% 356

Calcium

13% 129

Magnesium

44% 184

Potassium

50% 2330

Iron

22% 4

Zinc

26% 3

Phosphorus

55% 386

Vitamin A

9% 78

Vitamin C

24% 22

Thiamin (B1)

38% 0

Riboflavin (B2)

37% 0

Niacin (B3)

44% 7

Vitamin B6

68% 1

Folate equivalent (total)

55% 222

Folate (food)

- 222

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

1% 0

Vitamin E

49% 7

Vitamin K

53% 64
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