Zutaten für Pistachio Crusted Eggplant Cutlets
- Shelled Pistachios
- Sun Dried Tomatoes Packed In Oil
- 1/2 cup roasted red peppers, drained
- Garlic Cloves
- Eggplants
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Zubereitung von Pistachio Crusted Eggplant Cutlets
- Preheat oven to 375°F (190°C). Lightly coat a baking sheet with cooking spray.
- In a food processor or blender, finely chop 1/2 cup of the pistachios. Set aside.
- Add the sun-dried tomatoes, roasted red peppers, and garlic to the food processor. Process until smooth.
- Lightly spray one side of each eggplant slice with cooking spray. Place the sprayed side down on the prepared baking sheet.
- Spread 2 tablespoons of the sun-dried tomato mixture evenly over each eggplant slice.
- Sprinkle 1 tablespoon of the chopped pistachios over the sun-dried tomato mixture on each eggplant slice.
- Bake for 15-20 minutes, or until the eggplant is tender and the pistachio topping is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
35g
Fat
12g
Carbs
11g