Eggplant With Nuts
|Olive oil/Safflower oil||1⁄2 Cup (8 tbs)|
|Yogurt/Sour cream||1 Cup (16 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Potato flour/1 teaspoon brown rice flour||1 Teaspoon|
|Grated parmesan cheese||2 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Pine nuts/Slivered almonds||2 Tablespoon|
Peel eggplant if desired.
Cut crosswise into 1/2-inch slices.
Brush both sides with oil and place in a shallow baking dish.
Bake at 450° about 15 minutes, or until tender.
Combine remaining ingredients except nuts.
Spread evenly on eggplant slices.
Top with nuts.
Broil about 6 inches from the heat until topping is slightly browned.
Serve at once.
If you can use wheat or gluten, you can substitute unbleached wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute 1 tsp barley flour for the brown rice flour.
Serving size: Complete recipe
Calories 1503 Calories from Fat 1245
% Daily Value*
Total Fat 142 g218.6%
Saturated Fat 23.4 g116.8%
Trans Fat 0 g
Cholesterol 38.2 mg12.7%
Sodium 515.7 mg21.5%
Total Carbohydrates 49 g16.2%
Dietary Fiber 17.7 g70.8%
Sugars 23.5 g
Protein 22 g43.8%
Vitamin A 8% Vitamin C 20%
Calcium 49.3% Iron 24.6%
*Based on a 2000 Calorie diet