Minted Eggplant Stacks With Red Pepper Bean Dip Recipe

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Minted Eggplant Stacks With Red Pepper Bean Dip
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  1. Toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder. leave to stand for 10 minutes and then rinse.
  2. On a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin. blend well.
  3. Fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
  4. On a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426.11 Kcal (1784 kJ)
Calories from fat 135.18 Kcal
% Daily Value*
Total Fat 15.02g 23%
Sodium 3545.37mg 148%
Potassium 1238.63mg 26%
Total Carbs 54.21g 18%
Sugars 16.42g 66%
Dietary Fiber 16.11g 64%
Protein 16.29g 33%
Vitamin C 168.7mg 281%
Vitamin A 1.5mg 49%
Iron 181.2mg 1007%
Calcium 125.2mg 13%
Amount Per 100 g
Calories 121.62 Kcal (509 kJ)
Calories from fat 38.59 Kcal
% Daily Value*
Total Fat 4.29g 23%
Sodium 1011.95mg 148%
Potassium 353.54mg 26%
Total Carbs 15.47g 18%
Sugars 4.69g 66%
Dietary Fiber 4.6g 64%
Protein 4.65g 33%
Vitamin C 48.1mg 281%
Vitamin A 0.4mg 49%
Iron 51.7mg 1007%
Calcium 35.7mg 13%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 10

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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