7 Ingredients
  • 1 head garlic
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 2 1/2 pounds eggplant
  • 1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped basil
  • 1 tablespoon fresh lemon juice
Nutrition
264
13% daily value
8 servings
                                       
                                            low-​carb, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

38% 25

Saturated

13% 3

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

4% 11

Carbs (net)

- 6

Fiber

18% 5

Sugars

- 5

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

0% 6

Calcium

3% 32

Magnesium

6% 24

Potassium

11% 377

Iron

4% 1

Zinc

2% 0

Phosphorus

7% 47

Vitamin A

2% 21

Vitamin C

18% 11

Thiamin (B1)

5% 0

Riboflavin (B2)

4% 0

Niacin (B3)

5% 1

Vitamin B6

10% 0

Folate equivalent (total)

10% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

22% 4

Vitamin K

111% 89
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