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Eggplants With Pesto

Eggplants With Pesto Recipe

  • 1/2 cup olive oil, for frying
  • 2 large eggplants, halved lengthwise
  • 1 pinch salt and ground black pepper to taste
  • 1/4 cup fresh basil leaves
  • 3 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 2 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil, for pesto
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Nutritional information
Nutrition Facts
Serving Size 1/2 of a recipe
Amount Per Serving
Calories 663
Total Fat 54.4g
Saturated Fat 8.3g
Cholesterol 4mg
Sodium 286mg
Total Carbohydrate 41.9g
Dietary Fiber 23.5g
Sugars 16.2g
Protein 11.3g
* 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.



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