Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
247
Calories
4g
Protein
14g
Fat
30g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 med Eggplant, approximately 1 lb
- 1 tsp Lemon juice
- 1 tsp Salt
- 1/8 tsp Black pepper
- 1/4 cup Onion, minced
- 1/4 cup Green pepper, minced (optional)
- 1 tbsp Oil
- =
Directions
1
Broil the eggplant over a direct flame, or bake in a pan lined with aluminum foil in a 450 °F.
2
Oven, turning once or twice to bake evenly on all sides, until the eggplant is soft and the skin separates from the eggplant.
3
Remove the skin; chop the eggplant pulp in a chopping bowl until very fine.
4
Add the lemon juice and blend well.
5
Mix in the salt and pepper, minced onion, and minced green pepper.
6
Taste and adjust the seasoning; chill.
7
Before serving, add the oil and stir until well mixed.
8
Serve on salad greens.
9
Garnish with tomato wedges.
Recipe sourced from
fandom