Vegetarian Times Pistachio-Crusted Eggplant Cutlets

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 293.1
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,070.0 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 12.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Vegetarian Times Pistachio-Crusted Eggplant Cutlets calories by ingredient
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Introduction

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulghur, or Greek-Style Rice Pilaf. These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulghur, or Greek-Style Rice Pilaf.
Number of Servings: 5

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 ¼-inch-thick slices (6 to 8 slices each)


Directions

1. Preheat oven to 375°F, and coat baking sheet with cooking spray.

2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.

3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse),
and purée until smooth.

4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

Serving Size: 3 slices

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