Great appetizer
Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely. Put in food processor. Add red bell pepper & olives to food processor. Chop coarsely.
Add saute'd onions, garlic, red pepper flakes, pine nuts, tomato paste, lemon juice, red wine vinegar, capers, salt & pepper to mixture. Stir.
Serve on toasted pita bread. Garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 57 | ||
Calories from Fat: 19 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 217.7mg | 8 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 4.9g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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