Eggplant Antepasto
75 mins (prep 30, cooking 45)
10 ingredients
16 servings
This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))

Categories:  beginner-cook , served-cold , european , italian , easy , presentation , number-of-servings , <-4-hours , vegetarian , vegetable , appetizer , time-to-make , for-large-groups ,
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Serving Size (8.83 g)
Servings 16
Amount per Serving
Calories 46.57 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 121.38%
Saturated Fat 0.68g 54.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.8mg 0.53%
Total Carbohydrate 0.6g 3.18%
Dietary Fiber 0.01 g 0.5%
Sugars 0.42 g %
Protein 0.04g 1.2%
Vitamin A 0.03IU% Vitamin C 0.12mg%
Calcium 1.48mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, large, small pitted black olives


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