- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Other
- Seasonality: Summer
- Energy 35.94 (Kcal)
- Carbohydrates 5.71 (g) of which sugars 3.28 (g)
- Proteins 0.98 (g)
- Fat 1.54 (g) of which saturated 0.23 (g)of which unsaturated 0.32 (g)
- Fibers 2.90 (g)
- Sodium 141.10 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Variations, and Tips
The cooking times for the eggplants vary based on their size and quality; continue until the flesh is tender and separates easily from the skin.
If you’re short on time, you can cut the eggplants into cubes (after peeling) and cook them in a pan over moderate heat for 10-15 minutes.
You can use Taggiasche, black, or Greek olives, to your taste. If you like, you can add a handful of chopped almonds or pine nuts.
You can leave the sauce more rustic, as I did, or chop it much more finely with a mixer to obtain a creamy pesto.
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