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  • 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. 1 (1-pound) eggplant , halved lengthwise and flesh scored in a crosshatch pattern

  2. 4 tablespoons extra-virgin olive oil

  3. 1/4 cup Kalamata or other brine-cured black olive s, rinsed, patted dry, and pitted

  4. 1 tablespoon drained bottled caper s, rinsed

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