Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
307
Calories
4g
Protein
14g
Fat
47g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | not in our table | 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 hot red cherry pepper, diced fine and juice
- 1/4 - 1/2 cup extra virgin olive oil
- 2 large eggplant
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- Liquid smoke
- 1 tsp salt
- Pepper
- =
Directions
1
Bake eggplants in oven at 400 degree F until they are tender and charred on all sides. Allow them to cool. Peel, remove seeds and chop them fine. Add remaining ingredients. Adjust seasonings. Serve at room temperature with assorted garnishes.
2
Yields: 6 servings
Recipe sourced from
fandom