Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
405
Calories
31g
Protein
24g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 1/2-pounds) eggplant
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil plus additional for coating
- 1 teaspoon finely chopped garlic
- 1 tablespoon red-wine vinegar
- 1 tablespoon drained capers, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 anchovy fillets, finely chopped
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