Directions:
- Heat the olive oil in a large frying pan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute, then add eggplant, salt, chile flakes, and pepper. Stir to coat with oil and turn heat to medium-low. Cook, stirring every few minutes, until eggplant is soft, about 20 minutes.
- Stir in mint. Let mixture cool to room temperature and spoon onto bruschettas. Drizzle with extra-virgin olive oil.
- Note: Nutritional analysis is per serving with bruschetta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.87 Kcal (3357 kJ) | ||
| Calories from fat | 665.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.92g | 114% | |
|---|---|---|---|
| Sodium | 1175.62mg | 49% | |
| Potassium | 1174.47mg | 25% | |
| Total Carbs | 35.23g | 12% | |
| Sugars | 21.31g | 85% | |
| Dietary Fiber | 15.39g | 62% | |
| Protein | 5.53g | 11% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 65mg | 6% | |
| Amount Per 100 g | |||
| Calories | 131.77 Kcal (552 kJ) | ||
| Calories from fat | 109.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 114% | |
|---|---|---|---|
| Sodium | 193.19mg | 49% | |
| Potassium | 193mg | 25% | |
| Total Carbs | 5.79g | 12% | |
| Sugars | 3.5g | 85% | |
| Dietary Fiber | 2.53g | 62% | |
| Protein | 0.91g | 11% | |
| Vitamin C | 2.5mg | 25% | |
| Calcium | 10.7mg | 6% | |
* 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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