Directions:
- Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.
- Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.
- Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.
- Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 (1/4-cup) servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.73 Kcal (292 kJ) | ||
| Calories from fat | 53.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Sodium | 234.64mg | 10% | |
| Potassium | 142.41mg | 3% | |
| Total Carbs | 4.07g | 1% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 0.64g | 1% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 100.76 Kcal (422 kJ) | ||
| Calories from fat | 77.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 9% | |
|---|---|---|---|
| Sodium | 339.06mg | 10% | |
| Potassium | 205.8mg | 3% | |
| Total Carbs | 5.88g | 1% | |
| Sugars | 3.52g | 10% | |
| Dietary Fiber | 2.54g | 7% | |
| Protein | 0.92g | 1% | |
| Vitamin C | 27.2mg | 31% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.9mg | 1% | |
* 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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