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Receta Ratatouille With Cinnamon Basil

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Raciónes: 4

Ingredientes

Cost per serving $3.74 view details

Direcciones

  1. Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another Tbsp. of lemon juice, brush inside of each eggplant shell.
  2. In a skillet over medium heat, saute/fry the onions and garlic in oil. Add in minced eggplants, zucchini and basil. Cook, stirring, till eggplants are tender. Add in tomatoes and peppers to mix; cook for 10 min. Remove from heat. Stir in parsley and remaining lemon juice. Divide ratatouille among eggplant shells. Cold and serve at room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1010g
Recipe makes 4 servings
Calories 352  
Calories from Fat 135 38%
Total Fat 15.39g 19%
Saturated Fat 2.17g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 32mg 1%
Potassium 2282mg 65%
Total Carbs 54.54g 15%
Dietary Fiber 27.7g 92%
Sugars 24.45g 16%
Protein 9.94g 16%
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