An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (46)
Italian Pickled Eggplant
NUTRITION · PER SERVING1468M COOK
CAL 66%·PRO 27%
CARBS 83G25% OF CAL
37G FIBER53G SUGAR0G OTHER
FAT 102G69% OF CAL
14G SAT88G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant slices that are salted, cooked, then preserved in olive oil with garlic, parsley, and black pepper. A traditional Italian antipasti with a tangy, garlicky flavor. Eaten as a starter or side dish.
condimentitaliandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 3 medium Italian eggplants * (see notes) (6-7 inches) ((16-17 cm))
- 3 teaspoons salt
- 5 cups water
- 2 cups white wine vinegar
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh Italian parsley (minced)
- 1-2 dashes hot pepper flakes (if desired)
- olive oil (enough to completely cover the eggplant)
At a glance
PER SERVING · TIME 1468M
CAL 66%·PRO 27%
CARBS 83G25% OF CAL
37G FIBER53G SUGAR0G OTHER
FAT 102G69% OF CAL
14G SAT88G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 7036mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3375mg
- Calcium
- 213mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 7036MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.