** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Drizzle with olive oil. Serve with one of the following toppings.
3. VARIATIONS-1) 1 C chopped tomatoes, 1 C chopped basil, 2 ts ex-virgin olive oil, 1 ts red wine vinegar, 1 ts minced garlic.
4. Mix. 2 small cans anchovies, chopped; 1 ts minced garlic; 12 oz pimientos, 6 minced scallions, olive oil or anchovy oil, 2 ts lemon juice and 2 tb minced parsley.
5. Mix all. Pierce eggplant and bake 400~ for 20 to 25 minutes.
6. Halve and scoop out pulp. Add garlic, parsley, olive oil and salt.
7. Mix and put on bread. Garnish with prosciutto.
8. 4)1 c mascarpone, 6 oz Gorgonzola. Blend. Add roasted red peppers and spread cheese on bread.
9. Garnish with Kalamata olives. Put bread in bowl.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Garlic, Olive Oil allergies.
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