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Alessi Appetizer Sicilian Caponata Eggplant -- 10.5 oz


Alessi Appetizer Sicilian Caponata Eggplant
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Alessi Appetizer Sicilian Caponata Eggplant -- 10.5 oz

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Directions

Use as an antipasto or as a side dish for meat, chicken or game. Delicious served on crackers.

Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/2 Cup (110 g)
Servings per Container: About 3
Amount Per Serving% Daily Value
Calories150
   Calories from Fat120
Total Fat13 g20%
   Saturated Fat1.5 g8%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium470 mg20%
Total Carbohydrate6 g2%
   Dietary Fiber7 g28%
   Sugars5 g
Protein2 g4%
Vitamin A0%
Vitamin C0%
Calcium0%
Iron14%
Other Ingredients: Eggplant, (min. 40%), tomatoes, celery, onions, sunflower oil, sugar, olives, wine vinegar, olive oil, capers and salt.
May contain pits or pits fragments.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Baked Onion Bloom (Gluten-Free)

It can be hard to get everyone at the table to agree on an appetizer – that is, unless one of the options is an onion bloom. This better-for-you version of the crowd-pleasing favorite tantalizes taste buds with tender, sweet onion hidden under a deliciously crispy gluten-free breading. And, it’s baked – not deep fried! Serve it to party guests with a vegetable platter and hummus, or as an appetizer at your next family dinner.

Blooming Onion with Dipping Sauce on Wood Table | Vitacost Blog

Ingredients
2/3 cup Bob’s Red Mill Garbanzo Bean Flour
1-1/2 tsp. Bob’s Red Mill Baking Powder
1/2 tsp. seasoned salt
1 Tbsp. vinegar
1/4 cup water
1 large Vidalia onion

Directions

  1. Preheat oven to 400 degrees F. Spray round cake pan or cast iron skillet with olive oil spray.
  2. In mixing bowl, whisk together garbanzo flour, baking powder and seasoned salt. Pour in vinegar and water; mix well to combine.
  3. Using large knife, cut onion by slicing from top-center down to the core. Turn onion a half turn and repeat until it’s cut into 4 quarters, with core intact. Cut each quarter into thirds and gently separate onion pieces into petals.
  4. In prepared pan, pour batter over onion, making sure to get between petals. Bake 20 minutes, then loosely cover with aluminum foil and bake an additional 15 minutes.
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