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
Chronic Conditions
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Neutral/Ok
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Nutrition
742
37% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

112% 73

Saturated

50% 10

Trans

- 0

Monounsaturated

- 53

Polyunsaturated

- 8

Carbs

9% 26

Carbs (net)

- 19

Fiber

27% 7

Sugars

- 19

Sugars, added

- 11

Protein

5% 2

Cholesterol

0% 0

Sodium

36% 865

Calcium

7% 70

Magnesium

17% 72

Potassium

16% 758

Iron

14% 3

Zinc

4% 0

Phosphorus

9% 63

Vitamin A

2% 18

Vitamin C

15% 14

Thiamin (B1)

8% 0

Riboflavin (B2)

7% 0

Niacin (B3)

10% 2

Vitamin B6

24% 0

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

73% 11

Vitamin K

42% 51

Sugar alcohols

- 0

Water

- 220
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