Spiced peppers and eggplant is a delightful and healthy dish that combines vibrant vegetables and fragrant spices. This recipe uses fresh ingredients and simple cooking techniques to create a flavorful and nutritious meal. Perfect as a side dish or a light main course, it's both filling and satisfying.
- For an added hint of smokiness, consider grilling the eggplant and red peppers instead of roasting them.
- Ensure the eggplant is cooked until tender to avoid any bitterness.
- Adjust the amount of garlic and spices to suit your taste preferences.
- Garnish with a sprinkle of fresh basil leaves just before serving for a burst of freshness.
- Use high-quality olive oil for the best flavor outcome.
Enjoy your beautifully spiced peppers and eggplant! This dish offers a medley of flavors that is sure to please your taste buds. Serve it warm for a comforting meal or at room temperature for a refreshing option. Bon appétit!
Nutrition Facts | |
---|---|
Serving Size | 210 grams |
Energy | |
Calories 55kcal | 3% |
Protein | |
Protein 2.23g | 1% |
Carbohydrates | |
Carbohydrates 12g | 3% |
Fiber 4.46g | 12% |
Sugar 7g | 7% |
Fat | |
Fat 14g | 17% |
Saturated 1.99g | 7% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 200ug | 23% |
Choline 12mg | 2% |
Vitamin B1 0.10mg | 8% |
Vitamin B2 0.13mg | 10% |
Vitamin B3 1.64mg | 10% |
Vitamin B6 0.44mg | 26% |
Vitamin B9 70ug | 18% |
Vitamin B12 0.00ug | 0% |
Vitamin C 150mg | 172% |
Vitamin E 2.13mg | 14% |
Vitamin K 33ug | 28% |
Minerals | |
Calcium, Ca 36mg | 3% |
Copper, Cu 0.10mg | 12% |
Iron, Fe 1.28mg | 12% |
Magnesium, Mg 30mg | 7% |
Phosphorus, P 54mg | 4% |
Potassium, K 430mg | 13% |
Selenium, Se 0.64ug | 1% |
Sodium, Na 45mg | 3% |
Zinc, Zn 0.50mg | 5% |
Water | |
Water 180g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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