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- 4 small eggplants (about 1 ½ pounds)
- ¼ cup olive oil
- 1 medium onion, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice, or to taste
- Kosher salt
- Freshly ground black pepper
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 51kcal (3%)|
|Total Fat 4g (6%)|
|Saturated Fat 1g (3%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 4g|
|Dietary Fiber 2g|
|* 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.|