Loaded Grilled Eggplant with Creamy Herb Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant slices topped with a walnut-based filling and creamy herb sauce made with mayonnaise. A satisfying vegetarian main that's naturally gluten-free and works for dairy-free diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups raw pecans or walnuts (chopped)
- 2 tablespoons coconut aminos
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon cumin
- 1/8 th teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup good quality mayonnaise
- 1/2 teaspoon sea salt (more to taste)
- 1/4 teaspoon black pepper (more to taste)
- Pinch Red pepper flakes
- 4 Baby or Italian eggplants (sliced in half with the stems kept.)
- 1 tablespoon extra-virgin olive oil (more as needed)
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon fresh basil (roughly chopped)
- 1 tablespoon parsley (roughly chopped)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 991mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1310mg
- Calcium
- 107mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.