Pre-heat oven to 425. Slice eggplant, red onion, and peppers. Peel garlic but keep cloves whole. Roast with asparagus on baking sheet with olive oil and a pinch of salt for about 25 minutes.
When vegetables are almost ready, heat pita bread in oven for a few minutes.
Serve with hummus and grape leaves and any other optional ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 286.2mg||10 %|
|Potassium 874.9mg||23 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 30.8g|
|Protein 10.9g||16 %|
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: 228
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!