Photo: Joseph Gonzalez
Spiced Peppers and Eggplant
10 ingredients
4 servings
openrecipes
Pair this summery Spiced Peppers and Eggplant side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.
Estimated Nutrition (whole recipe, rough)
182
Calories
2g
Protein
14g
Fat
14g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 olive oil
- 4 garlic cloves
- 3/4 coriander seeds, crushed
- 3/4 cumin seeds, crushed
- of saffron threads (optional)
- 4 sweet peppers, any color (about 1 pound), cut into 2-inch strips
- 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1-inch pieces
- Kosher salt, freshly ground pepper
- 2 red wine vinegar
- 1 torn fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes