Directions:
- Preheat oven to 400°.
- Pierce the entire surface of eggplants with a fork, and place on a baking sheet. Bake at 400° for 22 minutes or until eggplants are very tender. Cool to room temperature.
- Heat a medium cast-iron skillet over medium-high heat. Add garlic, peppers, and shallots; cook for 15 minutes or until skins are blackened and shallots are tender, turning vegetables occasionally to blacken evenly. Cool 10 minutes.
- Halve eggplants lengthwise; scoop out pulp with a spoon. Discard skins; place eggplant pulp in a food processor. Peel shallots and garlic; discard skins. Add garlic pulp and shallots to eggplants. Stem and seed peppers; add to eggplant mixture. Add juice and fish sauce; pulse 10 times or until finely chopped. Stir in 2 tablespoons cilantro; sprinkle remaining cilantro over dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.09 Kcal (1767 kJ) | ||
| Calories from fat | 2.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Sodium | 1483.55mg | 62% | |
| Potassium | 2543.4mg | 54% | |
| Total Carbs | 97.33g | 32% | |
| Sugars | 46.47g | 186% | |
| Dietary Fiber | 26.45g | 106% | |
| Protein | 18.98g | 38% | |
| Vitamin C | 163.6mg | 273% | |
| Iron | 4mg | 22% | |
| Calcium | 232.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 45.35 Kcal (190 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 159.39mg | 62% | |
| Potassium | 273.26mg | 54% | |
| Total Carbs | 10.46g | 32% | |
| Sugars | 4.99g | 186% | |
| Dietary Fiber | 2.84g | 106% | |
| Protein | 2.04g | 38% | |
| Vitamin C | 17.6mg | 273% | |
| Iron | 0.4mg | 22% | |
| Calcium | 24.9mg | 23% | |
* 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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