Directions:
- Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.
- Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
- Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant.
- Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10–15min until the liquid has evaporated.
- Cool, sprinkle with chopped mint and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.87 Kcal (669 kJ) | ||
| Calories from fat | 87.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 2.83mg | 1% | |
| Sodium | 70.16mg | 3% | |
| Potassium | 551.93mg | 12% | |
| Total Carbs | 14.88g | 5% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 205.2mg | 342% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 30.1mg | 167% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.02 Kcal (281 kJ) | ||
| Calories from fat | 36.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 15% | |
|---|---|---|---|
| Cholesterol | 1.19mg | 1% | |
| Sodium | 29.41mg | 3% | |
| Potassium | 231.39mg | 12% | |
| Total Carbs | 6.24g | 5% | |
| Sugars | 3.71g | 35% | |
| Dietary Fiber | 2.41g | 23% | |
| Protein | 1.46g | 7% | |
| Vitamin C | 86mg | 342% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 12.6mg | 167% | |
| Calcium | 17.6mg | 4% | |
* 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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