Directions:
- Preheat oven to 375°F, and coat baking sheet with cooking spray.
- Blend pistachios in blender or food processor until finely chopped. Set aside.
- Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth.
- Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.18 Kcal (859 kJ) | ||
| Calories from fat | 118.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Sodium | 80.5mg | 3% | |
| Potassium | 866.5mg | 18% | |
| Total Carbs | 18.73g | 6% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 71.2mg | 119% | |
| Iron | 11.7mg | 65% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.03 Kcal (519 kJ) | ||
| Calories from fat | 71.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 20% | |
|---|---|---|---|
| Sodium | 48.66mg | 3% | |
| Potassium | 523.77mg | 18% | |
| Total Carbs | 11.32g | 6% | |
| Sugars | 3.55g | 23% | |
| Dietary Fiber | 3.89g | 26% | |
| Protein | 3.83g | 13% | |
| Vitamin C | 43mg | 119% | |
| Iron | 7.1mg | 65% | |
| Calcium | 27.2mg | 5% | |
* 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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