Directions:
- Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black.
- Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.
- Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
- Heat 3 tablespoons oil in a large skillet and sauté the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well.
- Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
- Add lemon juice and vinegar, salt and pepper to taste.
- Transfer to a serving bowl and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.89 Kcal (1260 kJ) | ||
| Calories from fat | 251.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.99g | 43% | |
|---|---|---|---|
| Sodium | 9.7mg | 0% | |
| Potassium | 344.7mg | 7% | |
| Total Carbs | 11.36g | 4% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 134mg | 223% | |
| Iron | 0.9mg | 5% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 194.59 Kcal (815 kJ) | ||
| Calories from fat | 162.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 43% | |
|---|---|---|---|
| Sodium | 6.27mg | 0% | |
| Potassium | 222.92mg | 7% | |
| Total Carbs | 7.35g | 4% | |
| Sugars | 3.7g | 23% | |
| Dietary Fiber | 1.51g | 9% | |
| Protein | 1.39g | 4% | |
| Vitamin C | 86.7mg | 223% | |
| Iron | 0.6mg | 5% | |
| Calcium | 14.2mg | 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.
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