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Roasted Eggplant (Aubergine) and Red Pepper Recipe

Roasted Eggplant (Aubergine) and Red Pepper Recipe

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Roasted Eggplant (Aubergine) and Red Pepper

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Ingredients:

Serving

3/4 lb eggplant, left unpeeled and cut into 1/2-inch dice
1 medium onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
2 tbsp extra virgin olive oil
3 tbsp salt
3/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh basil

Directions:

Toss eggplant with two tablespoons of salt and let drain for 1 hour. Rinse off salt and pat dry with paper towells.
Preheat oven to 450°F
Toss vegetables with garlic, oil, 3/4 tsp salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack and stir in basil.
Makes 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.23 Kcal (307 kJ)
Calories from fat	44.69 Kcal
		% Daily Value*
Total Fat	4.97g	8%
Sodium	3782.01mg	158%
Potassium	191.02mg	4%
Total Carbs	6.79g	2%
Sugars	3.76g	15%
Dietary Fiber	2.4g	10%
Protein	0.91g	2%
Vitamin C	22.9mg	38%
Vitamin A	0.5mg	16%
Iron	8.5mg	47%
Calcium	18.3mg	2%

Amount Per 100 g
Calories	62.4 Kcal (261 kJ)
Calories from fat	38.08 Kcal
		% Daily Value*
Total Fat	4.23g	8%
Sodium	3222.84mg	158%
Potassium	162.78mg	4%
Total Carbs	5.78g	2%
Sugars	3.21g	15%
Dietary Fiber	2.04g	10%
Protein	0.77g	2%
Vitamin C	19.5mg	38%
Vitamin A	0.4mg	16%
Iron	7.2mg	47%
Calcium	15.6mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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