Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
132
Calories
3g
Protein
1g
Fat
30g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds baby eggplant
- 2 long sweet peppers
- 1 red onion
- 1/4 cup olive oil
- 2 tablespoons fig balsamic vinegar
- salt and pepper (optional)
- 1 teaspoon Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista