Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
190
Calories
2g
Protein
14g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 lg Eggplants
- 6 lg Red or green sweet peppers
- Salt
- Pepper
- 1 Garlic clove; minced
- 1 Lemon; juiced
- 1/2 c Oil, preferably olive oil
- Parsley; minced
- =
Directions
1
Bake eggplants and sweet peppers at 350 F until tender when pierced with a
2
fork. Peel skin from hot vegetables and chop or mince the vegetables.
3
Season to taste with salt and pepper and stir in the garlic and lemon
4
juice. Gradually stir in as much of the oil as the vegetables will absorb.
5
Mix well. Pile into a glass dish and sprinkle with parsley.
Recipe sourced from
fandom