8 Ingredients
  • 3 small eggplants (about 2 1/4 pounds) cut lengthwise into 3/4-inch-thick wedges
  • 1 1/3 cups extra-virgin olive oil
  • 3 teaspoons coarse salt
  • 3 tablespoons pomegranate molasses
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup shredded fresh mint
  • 1/4 teaspoon freshly ground pepper
Nutrition
296
15% daily value
10 servings
                                       
                                            low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

45% 29

Saturated

20% 4

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 3

Carbs

3% 10

Carbs (net)

- 8

Fiber

10% 3

Sugars

- 8

Sugars, added

- 4

Protein

2% 1

Cholesterol

- 0

Sodium

14% 341

Calcium

2% 24

Magnesium

7% 28

Potassium

6% 294

Iron

4% 1

Zinc

2% 0

Phosphorus

3% 24

Vitamin A

0% 3

Vitamin C

6% 5

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

4% 1

Vitamin B6

9% 0

Folate equivalent (total)

5% 21

Folate (food)

- 21

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

29% 4

Vitamin K

17% 20
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