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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup balsamic vinegar
- 1 cup olive oil
- 2 eggplant (small, about 8 oz. each, trimmed and sliced ⅓ thick crosswise)
- kosher salt
- ground black pepper
- 2 Tbsp. capers
- 4 basil leaves (thinly sliced)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat490 |
% DAILY VALUE |
Total Fat54g83% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium670mg19% |
Protein3g |
Calories from Fat490 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber8g32% |
Sugars10g |
Vitamin A2% |
Vitamin C10% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Yummly User a year ago
Great recipe. my family loved it.
Yummly User 2 years ago
I used some baby eggplants from my Veggie box. did not have capers so I used chopped marinated artichoke hearts, and didn’t add salt.
Yummly User 4 years ago
Very tasty side dish. Next time I'll definitely use less olive oil to get it a bit more crispy.
Yummly User 5 years ago
I followed the recipe exactly and although it was nice it was not really anything special.
As a starter it would be a little boring but as a side dish it was Okay!
I had it with pan fried pork steaks. Sauté potatoes and sweet corn. A pleasant mid week meal but nothing to write home about...
Yummly User 5 years ago
These things are awesome, rugged sauce brodiggity. Whaaaaaaaaa!?!!!!!! I could slam these eggplant frisbees faster than siracha shootin' outta the container when you pull it from the fridge. I also got popped in the back of the neck with hot grease as these babies were sizzlin'.