7 Ingredients
  • 4 small eggplants (about 13 ounces)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh basil
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
Nutrition
98
5% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

2% 5

Carbs (net)

- 3

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

6% 147

Calcium

3% 34

Magnesium

4% 18

Potassium

4% 195

Iron

4% 1

Zinc

2% 0

Phosphorus

3% 21

Vitamin A

1% 10

Vitamin C

3% 3

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

4% 1

Vitamin B6

8% 0

Folate equivalent (total)

5% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

32% 39
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