Directions:
- Preheat oven to 450°F with racks in middle and upper third.
- Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
- Turn on broiler.
- Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
- Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.04 Kcal (657 kJ) | ||
| Calories from fat | 89.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Sodium | 89.01mg | 4% | |
| Potassium | 497.37mg | 11% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 10.52g | 42% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 125.2mg | 209% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.5mg | 281% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.02 Kcal (205 kJ) | ||
| Calories from fat | 27.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 15% | |
|---|---|---|---|
| Sodium | 27.79mg | 4% | |
| Potassium | 155.27mg | 11% | |
| Total Carbs | 4.87g | 5% | |
| Sugars | 3.28g | 42% | |
| Dietary Fiber | 1.93g | 25% | |
| Protein | 0.53g | 3% | |
| Vitamin C | 39.1mg | 209% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 15.8mg | 281% | |
| Calcium | 8.2mg | 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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