Vegetarian
Eggplant Mille-Feuille
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- prepared sautéed eggplant1.76 oz (50 g)
- sun-dried tomatoes in olive oil1.76 oz (50 g)
- cream cheese1.76 oz (50 g)
- leaf lettuceBlueberry salad0.71 oz (20 g)
- pecansBlueberry salad0.88 oz (25 g)
- blueberriesBlueberry salad0.88 oz (25 g)
- prepared balsamic vinaigretteBlueberry salad0.53 oz (15 g)
- iceberg lettuceBlueberry salad1.94 oz (55 g)
- cherry tomatoesBlueberry salad0.71 oz (20 g)
- balsamic glazeBlueberry salad0.11 oz (3 g)
- fresh thymeBlueberry salad0.11 oz (3 g)
Directions
- Layer the grilled eggplant slices with a mixture of sun-dried tomatoes and soft cream cheese, then arrange on a plate.
- Place the blueberry salad alongside.
- Garnish with balsamic vinegar and thyme.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
596kcal
10.8 gProtein
50.9 gFat
23.7 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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