Pistachio Crusted Eggplant Cutlets

Pistachio-Crusted Eggplant Cutlets

Pistachio-Crusted Eggplant Cutlets

By Vegetarian Times
Serves 6

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Details
  • Servings:   6
  • Calories:   199
  • Protein:   7g
  •  
  • Fiber:   7g
  • Sugar:   6g
  • Carb Total:   13g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   14g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • 1 cup shelled unsalted pistachios
  • 6 oz. oil-packed sun-dried tomatoes, drained
  • 2 jarred roasted red peppers, drained
  • 2 cloves garlic, peeled
  • 2 medium eggplant (1 lb.), peeled and cut lengthwise into 1/4-inch-thick slices (6 to 8 slices each)
Instructions

Pistachio-Crusted Eggplant Cutlets serves 6 original recipe by Vegetarian Times.

View original preparation instructions

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