Spiced Peppers and Eggplant
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
Red Bell Peppers
8.83 oz
eggplant
2 tbsp
olive oil
2 cloves
garlic
1 tsp
Cumin
1 tsp
Paprika
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the bell peppers and eggplant into small cubes.
Step 3
In a large bowl, toss the peppers and eggplant with olive oil, garlic, cumin, paprika, salt, and black pepper.
Step 4
Spread the mixture evenly on a baking sheet.
Step 5
Roast in the preheated oven for 25 minutes, or until the peppers and eggplant are tender and slightly charred.
Step 6
Serve hot as a side dish or as a main course with rice or bread.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
13 g
(52
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 1.764 IU | 0.2% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3087 g | 0.22% |
| Carbohydrates | 0.5733 g | 0.11% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 3.528 mg | 3.92% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.1764 mg | 0.04% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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