Directions:
- Toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder. leave to stand for 10 minutes and then rinse.
- On a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin. blend well.
- Fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
- On a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.11 Kcal (1784 kJ) | ||
| Calories from fat | 135.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 23% | |
|---|---|---|---|
| Sodium | 3545.37mg | 148% | |
| Potassium | 1238.63mg | 26% | |
| Total Carbs | 54.21g | 18% | |
| Sugars | 16.42g | 66% | |
| Dietary Fiber | 16.11g | 64% | |
| Protein | 16.29g | 33% | |
| Vitamin C | 168.7mg | 281% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 181.2mg | 1007% | |
| Calcium | 125.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 121.62 Kcal (509 kJ) | ||
| Calories from fat | 38.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 23% | |
|---|---|---|---|
| Sodium | 1011.95mg | 148% | |
| Potassium | 353.54mg | 26% | |
| Total Carbs | 15.47g | 18% | |
| Sugars | 4.69g | 66% | |
| Dietary Fiber | 4.6g | 64% | |
| Protein | 4.65g | 33% | |
| Vitamin C | 48.1mg | 281% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 51.7mg | 1007% | |
| Calcium | 35.7mg | 13% | |
* 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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