Polenta Loaf with Eggplant and Pesto

Polenta Loaf with Eggplant and Pesto

Polenta Loaf with Eggplant and Pesto

By Vegetarian Times
Serves 4

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Details
  • Servings:   4
  • Calories:   741
  • Protein:   16g
  •  
  • Fiber:   16g
  • Sugar:   14g
  • Carb Total:   138g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   7g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   bread
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Cuisine
  • italian
Comments
Ingredients
  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 1 24-oz. tube precooked basil-and-garlic-flavored polenta
  • 4 Tbs. vegan sun-dried tomato pesto
  • 1/4 cup fresh basil, thinly sliced
  • 2 Tbs. olive tapenade
Instructions

Polenta Loaf with Eggplant and Pesto serves 4 original recipe by Vegetarian Times.

View original preparation instructions

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