Directions:
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.41 Kcal (990 kJ) | ||
| Calories from fat | 55.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Sodium | 281.42mg | 12% | |
| Potassium | 958.44mg | 20% | |
| Total Carbs | 41.09g | 14% | |
| Sugars | 12.64g | 51% | |
| Dietary Fiber | 10.51g | 42% | |
| Protein | 8.02g | 16% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.9mg | 16% | |
| Calcium | 87.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 64.65 Kcal (271 kJ) | ||
| Calories from fat | 15.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 10% | |
|---|---|---|---|
| Sodium | 76.96mg | 12% | |
| Potassium | 262.1mg | 20% | |
| Total Carbs | 11.24g | 14% | |
| Sugars | 3.46g | 51% | |
| Dietary Fiber | 2.87g | 42% | |
| Protein | 2.19g | 16% | |
| Vitamin C | 5.1mg | 31% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.8mg | 16% | |
| Calcium | 24mg | 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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