Pomegranate Roasted Eggplant with Toasted Pecans & Chives Recipe
Ingredients
- Roughly 3 pounds of eggplant - 3 medium or 8-10 small, Japanese eggplants
- 3-4 Tbsps olive oil
- 2-3 Tbsps pomegranate molasses
- 2 Tbsps sea salt
- 2 tsps freshly ground black pepper
- 2 tsps garlic powder
- 3/4 cup pecans, toasted and coarsely chopped
- A handful of fresh chives, washed and chopped
- Half a cup of drained, crumbled feta cheese (optional, omit for a vegan dish)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1182g | |
| Calories 616 | |
| Calories from Fat 295 | 48% |
| Total Fat 35.19g | 44% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 32mg | 1% |
| Potassium 2878mg | 82% |
| Total Carbs 76.95g | 21% |
| Dietary Fiber 43.7g | 146% |
| Sugars 29.29g | 20% |
| Protein 17.17g | 27% |
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