Directions:
- Preheat oven to 375 degrees F.
- Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.73 Kcal (137 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 3.68mg | 0% | |
| Potassium | 282.98mg | 6% | |
| Total Carbs | 7.68g | 3% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 27.27 Kcal (114 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 3.07mg | 0% | |
| Potassium | 235.81mg | 6% | |
| Total Carbs | 6.4g | 3% | |
| Sugars | 3.7g | 18% | |
| Dietary Fiber | 2.56g | 12% | |
| Protein | 1.15g | 3% | |
| Vitamin C | 5.4mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.4mg | 2% | |
* 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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