Directions:
- Place potatoes on the oven rack in a pre heated 425F oven.
- Bake until tender apprx 50 minutes depending on the size of the potatoe.
- While the potatoes are baking heat the oil in a large skillet, stir fry the eggplant, carrots, onion& ginger until tender apprx10 minutes.
- Add green pepper, wine (juice), lemon peel, chili flakes salt& Pepper.
- When the potatoes are baked cut a slit lengthwise squeeze ends toward the center and with a fork loosen the potato flesh.
- Divide the veggie mixture between the 4 potatoes, Spoon the mixture in and over the potatoes.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.89 Kcal (288 kJ) | ||
| Calories from fat | 20.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Sodium | 30.83mg | 1% | |
| Potassium | 327.63mg | 7% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.9 Kcal (196 kJ) | ||
| Calories from fat | 14.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 4% | |
|---|---|---|---|
| Sodium | 20.99mg | 1% | |
| Potassium | 223.04mg | 7% | |
| Total Carbs | 7.2g | 4% | |
| Sugars | 3.72g | 22% | |
| Dietary Fiber | 2.6g | 15% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 14.5mg | 35% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.3mg | 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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