Directions:
- Heat a grill to medium.
- Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
- Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.
- Grill marks are great and add some texture to the dish.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.2 Kcal (1081 kJ) | ||
| Calories from fat | 64.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Sodium | 492.82mg | 21% | |
| Potassium | 1438.24mg | 31% | |
| Total Carbs | 45.42g | 15% | |
| Sugars | 28.2g | 113% | |
| Dietary Fiber | 16.97g | 68% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 263mg | 438% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 101.3mg | 563% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 31.99 Kcal (134 kJ) | ||
| Calories from fat | 7.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 11% | |
|---|---|---|---|
| Sodium | 61.06mg | 21% | |
| Potassium | 178.19mg | 31% | |
| Total Carbs | 5.63g | 15% | |
| Sugars | 3.49g | 113% | |
| Dietary Fiber | 2.1g | 68% | |
| Protein | 0.7g | 11% | |
| Vitamin C | 32.6mg | 438% | |
| Vitamin A | 0.7mg | 197% | |
| Iron | 12.5mg | 563% | |
| Calcium | 10.8mg | 9% | |
* 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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