Directions:
- *Drop the tomatoes into boiling water for 15 seconds, then peel off the skin. Cut out the stems and cut the tomatoes in half crosswise. Squeeze the halves to remove the juice and seeds, then coarsely chop the pulp.
- Roast the eggplant in the following fashion: Prick it in 3 or 4 places, then impale it on a long handled fork and turn it over a flame until the skin chars and cracks. Or, pierce the eggplant, place it on a baking sheet, and broil it 4 inches from the heat for about 20 minutes, turning it so that it chars on all sides. Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin. Cut the eggplant in half, chop it fine, and mash the pulp to a smooth puree. Similarly, mash the skinned and de-ribbed green peppers.
- Combine the eggplant and pepper puree in a deep bowl. Stir in the oil and vinegar a tablespoon at a time, then beat vigorously with a wooden spoon until the mixture is smooth. Add the chopped tomato, parsley, garlic, salt and a liberal grinding of pepper, and continue to beat until all the ingredients are well mixed. Taste for seasoning and refrigerate until chilled. Serve mounded on a platter as a first course or spread on dark bread as an accompaniment to drinks.
- A Quintet of Cuisines Time Life.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.41 Kcal (1660 kJ) | ||
| Calories from fat | 243.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.03g | 42% | |
|---|---|---|---|
| Cholesterol | 27.5mg | 9% | |
| Sodium | 2680.24mg | 112% | |
| Potassium | 415.56mg | 9% | |
| Total Carbs | 26.34g | 9% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 181.03 Kcal (758 kJ) | ||
| Calories from fat | 111.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 42% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 9% | |
| Sodium | 1223.99mg | 112% | |
| Potassium | 189.78mg | 9% | |
| Total Carbs | 12.03g | 9% | |
| Sugars | 6.55g | 57% | |
| Dietary Fiber | 3.07g | 27% | |
| Protein | 5.42g | 24% | |
| Vitamin C | 3.5mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.7mg | 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.
Try this similar recipes
-
Marinated Garden Tomatoes
Tomatoes, cut into wedges, Sliced green onions, Olive oil and 6 more.. -
Italian Vinaigrette
Olive oil, Red wine vinegar, Chopped fresh parsley and 3 more.. -
Grilled Steak Salad With Crumbly Bleu Salad Dressing
Olive oil, Red wine vinegar, Lemon juice and 13 more.. -
Buffalo Steak Salad
Olive oil, Red wine vinegar, Lemon juice and 11 more.. -
Briam New and Improved ! ! Melt in Your Mouth Good!
Zucchini, sliced 1/4 inch, Potato, sliced 1/8 inch and 10 more.. -
Roasted Red Pepper and Zucchini Spread
Zucchini, sliced into 1/2-inch rings and 8 more.. -
Mussels Vinaigrette
Fresh mussels , scrubbed and debearded and 9 more.. -
Chicken Drumstick Sauté
Chicken drumstick, skin and fat removed and 6 more.. -
Fresh Tomato Salad With Feta
Ripe tomatoes, sliced, Sweet onion, thinly sliced and 8 more.. -
Steak Salad
Beef sirloin steak, Olive oil, Red wine vinegar and 12 more.. -
Quinoa, Beet, and Arugula Salad
Beets, peeled and sliced, Red quinoa, Water, Olive oil and 8 more.. -
Gazpacho III
Tomatoes, Olive oil, Red wine vinegar, Tomato juice and 6 more..
Also Try
-
Eggplant and Peppers With Feta
Eggplants, ends trimmed, sliced into 1/3 inch round slices and 12 more.. -
-
-
-
Grilled Eggplant and Pepper Salad
Bell peppers (red , orange, and/or yellow), rinsed, halve... and 8 more.. -
-
Acadia's Eggplant and Pepper W/Velveeta
Eggplants (chopped ), Red bell pepper (chopped ) and 4 more.. -
-
Mango and Sweet Pepper Salsa With Toasted Pepitas
Ripe mango, peeled and diced 1/4 inch cubes (1 3/4 to 2 c... and 7 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
