1 serving = 2 eggplant halves Recipe makes 2 servings
1) Preheat oven to 425°F. Cut eggplant in half and score 1/2” deep. Brush liberally with olive oil, then season with salt and pepper.
2) Roast at 425°F for 25-35 minutes or until light brown and soft.
3) Divide the tomato sauce over each cooked eggplant half, then the ricotta, and then the tuna pieces. Sprinkle the capers over each half, and season with additional salt & pepper. Brush with olive oil again and return to the oven.
4) Roast for 5 minutes more or until toppings are heated through.
5) Top with the chopped mint and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Eggplant with Tuna and Riccota recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
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