9 Ingredients
  • 1/4 cup Sherry vinegar
  • 3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges
  • 3/4 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh flat-leaf parsley
Nutrition
95
5% daily value
12 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 4

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

3% 1

Cholesterol

- 0

Sodium

6% 149

Calcium

2% 16

Magnesium

5% 20

Potassium

9% 321

Iron

2% 0

Zinc

2% 0

Phosphorus

5% 34

Vitamin A

1% 5

Vitamin C

7% 4

Thiamin (B1)

4% 0

Riboflavin (B2)

3% 0

Niacin (B3)

5% 1

Vitamin B6

6% 0

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

24% 20
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