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
400
20% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

39% 25

Saturated

24% 5

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 6

Carbs

14% 41

Carbs (net)

- 21

Fiber

79% 20

Sugars

- 24

Sugars, added

- 0

Protein

21% 11

Cholesterol

2% 7

Sodium

10% 238

Calcium

9% 89

Magnesium

29% 123

Potassium

33% 1559

Iron

15% 3

Zinc

17% 2

Phosphorus

37% 258

Vitamin A

6% 55

Vitamin C

16% 15

Thiamin (B1)

25% 0

Riboflavin (B2)

25% 0

Niacin (B3)

30% 5

Vitamin B6

45% 1

Folate equivalent (total)

37% 149

Folate (food)

- 149

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

14% 2

Vitamin E

33% 5

Vitamin K

36% 43

Sugar alcohols

- 0

Water

- 608
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