Grilled eggplant with caponata salsa
- 11 ingredients
- Servings per recipe: 6
- Serving size: 192 g
Preparation & details:
smittenkitchen.com/blog/2008/08/grilled-eggplant-with-caponata-salsa/
Source: Smitten Kitchen
253 recipes on HappyForks
Amount per 100 g
- Energy (calories): 41 kcal 2%
- Protein: 0.94 g 2%
- Fat: 2.16 g Why gray? Help 4%
- Carbohydrates: 5.26 g 2%
Calorie breakdown
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- Protein: 6% 2 kcal
- Fat: 47% 19 kcal
- Carbohydrates: 47% 19 kcal
Omega 6 : Omega 3
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1:1 20:1 10:1
General
Energy
41 kcal
2%
Water
90.78 g
3%
Carbohydrates
Carbohydrate
5.26 g
2%
Fiber
2.2 g
9%
Sugars, total
2.87 g
Starch
0 g
Lipids
Total lipid (fat)
2.16 g
4%
Total polyunsaturated
0.283 g
Omega 3 (n-3)
0.025 g
2%
Omega 6 (n-6)
0.258 g
2%
Total monounsaturated
1.459 g
Total saturated
0.308 g
as low as possible
Total trans
0.001 g
as low as possible
Cholesterol
0 mg
as low as possible
Protein + aminoacids
Protein
0.94 g
2%
Tryptophan
0.008 g
3%
Threonine
0.03 g
2%
Isoleucine
0.032 g
3%
Leucine
0.046 g
2%
Lysine
0.038 g
2%
Methionine + Cystine
0.015 g
1%
Methionine
0.008 g
Cystine
0.007 g
Phenylalanine + Tyrosine
0.054 g
3%
Phenylalanine
0.034 g
Tyrosine
0.02 g
Valine
0.037 g
2%
Vitamins
Vitamin C
6 mg
8%
Folate, total
19 µg
Folate, DFE
19 µg DFE
5%
Vitamin B-1 (Thiamin)
0.036 mg
3%
Vitamin B-2 (Riboflavin)
0.033 mg
3%
Vitamin B-3 (Niacin)
0.541 mg
4%
Vitamin B-5 (Pantothenic acid)
0.192 mg
4%
Vitamin B-6
0.085 mg
7%
Vitamin B-12 (Cobalamin)
0 µg
0%
Vitamin A
344 IU
15%
Vitamin E
0.68 mg
5%
Vitamin D
0 IU
0%
Vitamin K
8.8 µg
10%
Isoflavones, total
0 mg
Minerals
Calcium, Ca
18 mg
2%
Magnesium, Mg
13 mg
4%
Phosphorus, P
24 mg
3%
Iron, Fe
0.42 mg
2%
Potassium, K
215 mg
5%
Sodium, Na
40 mg
3%
Zinc, Zn
0.17 mg
2%
Copper, Cu
0.072 mg
8%
Selenium, Se
0.3 µg
1%
Manganese, Mn
0.18 mg
10%
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Ingredients
| Ingredient description | Matched product |
|---|---|
| 1 12-ounce container grape or cherry tomatoes, quartered lengthwise | Tomatoes · red · ripe · raw · year round average - 340 g |
| 2 celery stalks, finely diced | Celery · raw - 2 stalk, medium (7-1/2" - 8" long) |
| 1/2 cup chopped Vidalia or Maui onion | Onions · raw - 0.5 cup, chopped |
| 5 large green olives, pitted, thinly sliced (about 2 tablespoons) | Olives · ripe · canned (small-extra large) - 5 large |
| 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish | Spices · oregano · dried - 2.5 tsp, leaves |
| 1 tablespoon drained capers, rinsed | Capers · canned - 1 tbsp, drained |
| 1 garlic clove, minced | Garlic · raw - 1 clove |
| Pinch of dried crushed red pepper | Spices · paprika - 1 g |
| 3 tablespoons red wine vinegar | Vinegar · red wine - 3 tbsp |
| 1 tablespoon extra-virgin olive oil plus additional for brushing | Oil · olive · salad or cooking - 1.5 tbsp |
| 1 large eggplant (1 1/2 to 13/4 pounds), trimmed | Eggplant · raw - 1 eggplant, unpeeled (approx 1-1/4 lb) |
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- Nutrition recommendations based on Dietary Reference Intake (DRI) developed by the Institute of Medicine, source.
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- RDA (Recommended Dietary Allowances) - the daily daietary intake level of a nutrient that meet the requirements of 97.5% of healthy individuals in particular age group and gender.
- AI (Adequate Intake) - recommended average daily nutrient intake assumed to be adequate based on approximation of observed mean nutrient intake by a group of healthy people, used when an RDA cannot be determined.
- UL (Tolerable upper intake levels) - the highest level of daily consumption that current data have shown to cause no side effects in humans when used indefinitely without medical supervision.