Eggplant (Aubergine) Antipasto Recipe

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Eggplant (Aubergine) Antipasto
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Ingredients:

Directions:

  1. Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
  2. Reduce heat and simmer for 15-20 minutes, stirring often.
  3. Pour into freezer containers or canning jars leaving an inch headspace.
  4. Cool completely, label, and freeze.
  5. Defrost overnight before serving.
  6. Serve this on your favourite crackers or on toasted french bread slices.
  7. Makes a great gift!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.56 Kcal (1175 kJ)
Calories from fat 163.7 Kcal
% Daily Value*
Total Fat 18.19g 28%
Cholesterol 0.06mg 0%
Sodium 997.16mg 42%
Potassium 682.98mg 15%
Total Carbs 26.9g 9%
Sugars 17.65g 71%
Dietary Fiber 5.61g 22%
Protein 4.49g 9%
Vitamin C 39.3mg 66%
Iron 2mg 11%
Calcium 82mg 8%
Amount Per 100 g
Calories 92.35 Kcal (387 kJ)
Calories from fat 53.89 Kcal
% Daily Value*
Total Fat 5.99g 28%
Cholesterol 0.02mg 0%
Sodium 328.24mg 42%
Potassium 224.82mg 15%
Total Carbs 8.85g 9%
Sugars 5.81g 71%
Dietary Fiber 1.85g 22%
Protein 1.48g 9%
Vitamin C 12.9mg 66%
Iron 0.7mg 11%
Calcium 27mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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