Broiled eggplant with pesto

Chef: Richard Fletcher

Ethnic: American
Main Ingredient: eggplant
Categories: Vegetables
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 4
Prep Time:10 minutes
Cook Time:20 minutes

This dish is very high in protein. With this dish alone you have more than your daily allowance of protein.
 
 
 
  • 1 whole eggplant sliced
  • 1 teaspoon paprika
  • 1 dash salt
  • 16 slices mozzarella Cheese
Pesto
  • 5 oz pecorino romano cheese
  • 1/4 cup olive oil
  • 1/8 cup water
  • 2 cloves garlic
  • 20 leaves fresh basil
  • 2 oz pine nuts
  • 1 dash salt

Recipe

Pre heat oven to broil
Make pesto. Blend all pesto ingredients in blender.
Slice eggplant into 16 thin slices. Place on cookie sheet. With a pastry brush brush the olive oil over the eggplant. Sprinkle salt and paprika over the eggplant. Broil for around 10 to 12 minutes or until eggplant is done.
 
Place a slice of mozzarella Cheese on each eggplant along with a dollop of pesto. Place 1 eggplant on top of another so you have a stack of 3 eggplants high. Make 5 stacks. Put back in the broiler and cook until the cheese melts completely.
 
 
 


Nutritional information
Nutrition Facts
Serving Size 1 Broiled eggplant with pesto
Servings Per Batch 4
Amount Per Serving
Calories2458 Calories from Fat 2
% Daily Value *
Total Fat 186g285%
Saturated Fat 98g492%
Monounsaturated Fat 60g
Polyunsaturated Fat 12g
Trans Fat 0g
Cholesterol 574g191%
Sodium 4779mg199%
Potassium 1254mg36%
Total Carbohydrate 33g11%
Dietary Fiber 9g 38%
Sugars 11g
Protein 168g 336%
Vitamin A 103%
Vitamin C 8%
Calcium 407%
Iron 14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.