Ingredients
No. Servings
- Eggplants
11 - Garlic clove
11 - Extra virgin olive oil
22 - Fresh basil
66 - Pine nuts
1teaspoon1teaspoon - Tofu
6060
Preparation
- STEP 1 OF 2
Cut the eggplant lengthwise, sauté the garlic with the oil and cook the eggplant with two basil leaves for about 15 minutes, turning occasionally and adding a few tablespoons of water. Salt to taste.
- STEP 2 OF 2
Serve the eggplants cold with a handful of pine nuts and diced tofu, finally fresh basil and a dressing of extra virgin olive oil and basil.
General Information
Storage notes
Up to 24 hours in the refrigerator
More information
Served with toasted bread.
Origin
Italia, Sardegna
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 265.12 |
| Carbohydrates (g) | 0.88 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 26.21 |
| of which Saturates (g) | 3.31 |
| Protein (g) | 5.81 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.01 |
- Proteins5.81g·17%
- Carbohydrates0.88g·3%
- Fats26.21g·77%
- Fibers1.23g·4%