Nutrition balance score
Good
Glycemic Index
39
Low
Nutrition per recipe
Calories685.4 kcal (34%)
Total Fat58.4 g (83%)
Carbs42.8 g (16%)
Sugars27.3 g (30%)
Protein6.9 g (14%)
Sodium1007.2 mg (50%)
Fiber14.7 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3eggplants
small, such as fairy tail, japanese, or graffiti
1lemon
zested and juiced, plus more juice if needed
1 clovegarlic
small, finely grated
3anchovies
minced into a paste
1 Tbspcapers
depending how many you like
1 tspcalabrian chilis
chopped, more to taste
2 tsphoney
¼ cupolive oil
plus more if needed
⅓ cupparsley
chopped
¼ cupdill
chopped
kosher salt
pepper
to taste
bread
Grilled, for serving
Instructions
Step 1
Char eggplant over an open flame over low heat, until all sides are charred, and eggplant is softened.
Step 2
Place eggplant in a bowl and cover tightly with plastic wrap.
Step 3
Let eggplant sit and steam in the bowl for about 25-30 minutes, until they are cool enough to handle.
Step 4
While eggplants cool, combine lemon zest, lemon juice, garlic, anchovies, capers, chilis, honey, and olive oil in a large bowl. Add in parsley and dill.
Step 5
Uncover eggplant and peel off the charred skin. Remove the top of the eggplant, and roughly chop the softened eggplant.
Step 6
Toss eggplant into the herb mixture and stir to combine.
Step 7
Season with salt and pepper, to taste. Add in more olive oil and/or lemon juice if desired.
Step 8
Serve room temperature with grilled bread for a delicious appetizer!**
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