Broiled Eggplant with Capers and Mint

SMITTEN KITCHEN(1)
Lillian H.: "Tangy and mellow at the same time the mint put me…" Read More
5Ingredients
45Minutes
180Calories

Ingredients

US|METRIC
  • 1 pound asian eggplants (or thin Italian, 2 to 3, cut into 1/4-inch-thick rounds)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons wine vinegar (red-)
  • 1/4 cup mint (chopped)
  • 2 tablespoons capers (small, rinsed)
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    NutritionView More

    180Calories
    Sodium5% DV130mg
    Fat26% DV17g
    Protein2% DV1g
    Carbs2% DV7g
    Fiber16% DV4g
    Calories180Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium130mg5%
    Potassium270mg8%
    Protein1g2%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A0%
    Vitamin C4%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lillian H. a year ago
    Tangy and mellow at the same time the mint put me in mind of a summer garden

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