12 Ingredients
  • 4 medium eggplants (about 4 pounds)
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable oil
  • 4 tablespoons minced red onion
  • 2 medium garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh mint, for garnish
  • 1 teaspoon minced fresh flat-leaf parsley, for garnish
Nutrition
452
23% daily value
2 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

44% 29

Saturated

15% 3

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 4

Carbs

16% 49

Carbs (net)

- 27

Fiber

90% 23

Sugars

- 29

Sugars, added

- 2

Protein

15% 8

Cholesterol

- 0

Sodium

25% 598

Calcium

8% 80

Magnesium

26% 107

Potassium

37% 1744

Iron

11% 2

Zinc

11% 1

Phosphorus

27% 189

Vitamin A

1% 7

Vitamin C

27% 24

Thiamin (B1)

25% 0

Riboflavin (B2)

22% 0

Niacin (B3)

30% 5

Vitamin B6

53% 1

Folate equivalent (total)

42% 168

Folate (food)

- 168

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

48% 7

Vitamin K

29% 35
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