Spiced peppers and eggplant
Explore our delightful Spiced Peppers and Eggplant recipe, featuring roasted red peppers, tender eggplant, and aromatic spices like cumin and coriander. Infused with garlic, fresh basil, and tangy vinegar, all perfectly balanced with a touch of salt and olive oil. Perfect as a side dish or vegetarian main course!
- 06 Jun 2024
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
Instructions:
- Wash all the vegetables thoroughly.
- Dice the eggplant into bite-sized pieces.
- Slice the red bell peppers into thin strips.
- Mince the garlic cloves.
- Chop the coriander leaves.
- Heat the 1/4 cup olive oil in a large skillet over medium heat.
- Once the oil is hot, add the minced garlic and sauté until it becomes fragrant, about 1-2 minutes.
- Add the diced eggplant and sliced red bell peppers to the skillet.
- Sprinkle with a dash of salt and cook, stirring frequently, until the vegetables become tender and slightly caramelized, about 10-12 minutes.
- Sprinkle the ground cumin over the vegetables and stir well to combine.
- Pour in the 2 tablespoons of vinegar, allowing it to deglaze the pan, lifting any browned bits from the bottom.
- Continue to cook for an additional 2-3 minutes until the vinegar is mostly absorbed and the flavors meld together.
- Just before serving, add the fresh basil leaves and chopped coriander leaves to the skillet.
- Toss everything together until the herbs are well distributed and slightly wilted from the heat of the vegetables, about 1 minute.
- Taste and adjust seasoning if necessary, adding more salt if desired.
- Serve hot as a side dish or over a bed of rice or quinoa for a complete meal.
Tips:
- 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 | 2% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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