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Add a photoServings: 6
Ingredients
- 2 lrg Eggplants
- 6 lrg Red or possibly green sweet peppers Salt Pepper
- 1 x Garlic clove, chopped
- 1 x Lemon, juiced
- 1/2 c. Oil, preferably extra virgin olive oil Parsley, chopped
Directions
- Bake eggplants and sweet peppers at 350 F till tender when pierced with a fork. Peel skin from warm vegetables and chop or possibly mince the vegetables.
- Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb.
- Mix well. Pile into a glass dish and sprinkle with parsley.
- Church
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 163 | 85% |
| Total Fat 18.42g | 23% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 293mg | 8% |
| Total Carbs 7.67g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.04g | 2% |
| Protein 1.33g | 2% |
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