Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche

Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche
13 Ingredients
  • 1 Italian eggplant (about 1 pound)
  • Kosher salt and freshly ground black pepper
  • 8 cloves garlic, unpeeled
  • 6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet
  • 1/2 teaspoon smoked paprika
  • 8 baby red potatoes (about 12 ounces), halved
  • 1/2 lemon, zested, plus 2 tablespoons lemon juice
  • 3/4 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 1 small shallot, finely chopped
  • 1 medium plum tomato, finely chopped
  • 3 tablespoons creme fraiche
  • Black sesame seeds, for garnish
Chronic Conditions
Neutral/Ok
More Helpful
Neutral/Ok
Consume Less
Neutral/Ok
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Neutral/Ok
Helpful
Nutrition
319
16% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

35% 23

Saturated

21% 4

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 21

Fiber

26% 7

Sugars

- 6

Sugars, added

- 0

Protein

9% 4

Cholesterol

2% 5

Sodium

28% 682

Calcium

8% 80

Magnesium

12% 51

Potassium

17% 802

Iron

16% 3

Zinc

7% 1

Phosphorus

16% 115

Vitamin A

10% 92

Vitamin C

51% 46

Thiamin (B1)

13% 0

Riboflavin (B2)

9% 0

Niacin (B3)

12% 2

Vitamin B6

38% 0

Folate equivalent (total)

17% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

10% 1

Vitamin E

24% 4

Vitamin K

171% 205

Sugar alcohols

- 0

Water

- 214
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