Ingredients:
- 2 japanese eggplants , sliced lengthwise into 6 pieces each
- 12 baby calamari, whole, peeled and cleaned , about 1 1/2 lb
Directions:
- In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes.
- Add eggplant and cook until just softened.
- Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
- Add calamari, season again, and cook until just opaque, about 2 minutes per side.
- Add basil and toss.
- Arrange on platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.88 Kcal (2285 kJ) | ||
| Calories from fat | 286.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.79g | 49% | |
|---|---|---|---|
| Cholesterol | 369.04mg | 123% | |
| Sodium | 578.34mg | 24% | |
| Potassium | 1070.6mg | 23% | |
| Total Carbs | 36.78g | 12% | |
| Sugars | 13.36g | 53% | |
| Dietary Fiber | 9.94g | 40% | |
| Protein | 28.73g | 57% | |
| Vitamin C | 92.7mg | 155% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.2mg | 1% | |
| Calcium | 924.9mg | 92% | |
| Amount Per 100 g | |||
| Calories | 108.27 Kcal (453 kJ) | ||
| Calories from fat | 56.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 49% | |
|---|---|---|---|
| Cholesterol | 73.19mg | 123% | |
| Sodium | 114.71mg | 24% | |
| Potassium | 212.34mg | 23% | |
| Total Carbs | 7.29g | 12% | |
| Sugars | 2.65g | 53% | |
| Dietary Fiber | 1.97g | 40% | |
| Protein | 5.7g | 57% | |
| Vitamin C | 18.4mg | 155% | |
| Vitamin A | 0.3mg | 57% | |
| Calcium | 183.4mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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