Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
311
Calories
6g
Protein
15g
Fat
44g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 4 large unpeeled garlic cloves
- 4 plum tomatoes (about 12 ounces total)
- 2 small whole unpeeled onions (1/2 pound total)
- 2 large red bell peppers
- 1 large poblano chile
- 1 Japanese eggplant (about 5 ounces)
- 1/4 cup extra-virgin olive oil
- Fresh lemon juice, kosher salt, and freshly ground black pepper
- Dark-green poblano chiles are available at better supermarkets and at specialty foods stores.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes