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Polenta Loaf with Eggplant and Pesto Recipe

Looking for an easy Polenta Loaf with Eggplant and Pesto recipe? Learn how to make Polenta Loaf with Eggplant and Pesto using healthy ingredients.


Submitted by kathrynrd

Makes 4 servings



This loaf can be assembles ahead, then bakes when you're ready to serve it.

Recipe Ingredients for Polenta Loaf with Eggplant and Pesto

2 eggplant,+peeled+yield+from+1-1/4+lb eggplants
24 oz. Polenta
4 tbs. Sun Dried Tomatoes
1/4 cupfresh basil, thinly sliced
2 tbs. Olive Tapenade

Recipe Directions for Polenta Loaf with Eggplant and Pesto

Prepare all the ingredients together.
Categories

Appetizers

Nutrition Facts
Serving Size 420.2g
Amount Per Serving
Calories
261
Calories from Fat
83
% Daily Value*
Total Fat
9.2g
14%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
609mg
25%
Potassium
528mg
15%
Total Carbohydrates
40.6g
14%
Dietary Fiber
9.9g
40%
Sugars
8.3g
Protein
6.5g
Vitamin A 14% Vitamin C 33%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in vitamin C
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