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
740
37% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

111% 72

Saturated

50% 10

Trans

- 0

Monounsaturated

- 53

Polyunsaturated

- 8

Carbs

9% 26

Carbs (net)

- 19

Fiber

26% 7

Sugars

- 19

Sugars, added

- 11

Protein

5% 2

Cholesterol

- 0

Sodium

35% 852

Calcium

6% 61

Magnesium

17% 69

Potassium

21% 735

Iron

10% 2

Zinc

3% 0

Phosphorus

9% 60

Vitamin A

1% 7

Vitamin C

23% 14

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

8% 2

Vitamin B6

15% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

55% 11

Vitamin K

64% 51
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