Directions:
- Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
- Peel skin from hot vegetables and chop or mince the vegetables.
- Season to taste with salt and pepper and stir in the garlic and lemon juice.
- Gradually stir in as much of the oil as the vegetables will absorb.
- Mix well.
- Pile into a glass dish and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.15 Kcal (1060 kJ) | ||
| Calories from fat | 163.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Sodium | 9.89mg | 0% | |
| Potassium | 710.99mg | 15% | |
| Total Carbs | 20.04g | 7% | |
| Sugars | 12.96g | 52% | |
| Dietary Fiber | 8.16g | 33% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 218.3mg | 364% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.38 Kcal (307 kJ) | ||
| Calories from fat | 47.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 28% | |
|---|---|---|---|
| Sodium | 2.87mg | 0% | |
| Potassium | 206.08mg | 15% | |
| Total Carbs | 5.81g | 7% | |
| Sugars | 3.76g | 52% | |
| Dietary Fiber | 2.37g | 33% | |
| Protein | 0.95g | 7% | |
| Vitamin C | 63.3mg | 364% | |
| Calcium | 8.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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