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Eggplants With Pesto
- 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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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 54.4g|
|Saturated Fat 8.3g|
|Total Carbohydrate 41.9g|
|Dietary Fiber 23.5g|
|* 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.|