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Add a photoServings: 1
Ingredients
Directions
- 1. Grill eggplant and red peppers till sort. Skin the peppers (the peel should come right off) and scoop out the eggplant meat.
- 2. Put in the food processor, blender, or possibly bowl and elbow grease, and puree with the vinegar, may, garlic and black pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 138 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 1226mg | 35% |
| Total Carbs 31.29g | 8% |
| Dietary Fiber 16.0g | 53% |
| Sugars 13.55g | 9% |
| Protein 5.58g | 9% |
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