9 Ingredients
  • 1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
  • 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1 (15-ounce) container whole milk ricotta
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Pecorino Romano
  • Zest and juice of 1 large lemon
  • Salt and freshly ground black pepper
Nutrition
320
16% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

29% 19

Saturated

59% 12

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 12

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

45% 23

Cholesterol

24% 71

Sodium

41% 975

Calcium

47% 467

Magnesium

15% 64

Potassium

16% 772

Iron

27% 5

Zinc

26% 3

Phosphorus

59% 415

Vitamin A

24% 218

Vitamin C

24% 22

Thiamin (B1)

26% 0

Riboflavin (B2)

43% 1

Niacin (B3)

16% 3

Vitamin B6

25% 0

Folate equivalent (total)

32% 129

Folate (food)

- 129

Folic acid

- 0

Vitamin B12

23% 1

Vitamin D

93% 14

Vitamin E

16% 2

Vitamin K

77% 92

Sugar alcohols

- 0

Water

- 354
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