Try this Baked Peppers with Tomato And Olives recipe, or contribute your own.
Suggest a better descriptionSprinkle the aubergines with salt and allow to stand for 30 minutes in a colander. Rinse briefly. Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 minutes. Shake vegetables and marinade out of the bag into a medium sized ovenproof dish. Sprinkle over basil, freshly ground black pepper, garlic and olive oil. Dont be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers. Finally sprinkle the olives over and cover the dish with damp greaseproof or brown paper - do not use foil. Bake for 50-60 minutes at 200C/400F. Garnish with parsley. Pass parmesan cheese and fresh bread at table. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 6 | ||
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Calories: 154 | ||
Calories from Fat: 54 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 189.5mg | 7 % | |
Potassium 786.9mg | 21 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 13.3g | ||
Protein 6.5g | 9 % | |
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: 154
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