Directions:
- Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.
- Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.34 Kcal (642 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 655.85mg | 27% | |
| Potassium | 801.23mg | 17% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 67.7mg | 113% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 28.8mg | 160% | |
| Calcium | 161.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 35.68 Kcal (149 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 152.63mg | 27% | |
| Potassium | 186.46mg | 17% | |
| Total Carbs | 4.39g | 6% | |
| Sugars | 2.97g | 51% | |
| Dietary Fiber | 1.25g | 22% | |
| Protein | 4.6g | 40% | |
| Vitamin C | 15.8mg | 113% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 6.7mg | 160% | |
| Calcium | 37.6mg | 16% | |
* 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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