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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 92.0
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.4 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Charred Peppers with Mozzarella calories by ingredient
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Charred Peppers with Mozzarella

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 8

Ingredients

    4 red peppers
    1 large eggplant
    Olive oil spray
    8 small plum tomatoes
    1 Tbsp caster sugar
    Finely grated zest of 1 lemon
    150g buffalo mozzarella, drained
    cup basil leaves

Directions

Char whole peppers on a heated barbecue grill rack, or in the direct flame of a gas element. Transfer to a pate to cool, then remove all the charred skin. Cut peppers in half through the stalks and carefully cut out seeds and seed casings but leave the stalks in.

Cut eggplant into long thin slices down the length. Generously spray with olive oil, then transfer to a barbecue grill rack on medium-high. Cook quickly until tender and deep golden. Transfer eggplant slices to a clean plate as they are done and season with sea salt.

Cut tomatoes in half. Sprinkle cut sides with sea salt and caster sugar. Grind over some black pepper and scatter over lemon zest. Immediately cook the tomatoes, seasoned side down, on barbecue hotplate for several minutes until golden and just starting to blacken. Transfer cooked tomatoes to a large plate, keeping them in one layer.

Slice mozzarella and pat dry. Wrap mozzarella in an eggplant slice and nestle in a pepper half with the tomatoes and basil.

Drizzle with balsamic vinegar and lemon infused olive oil (NOT INCLUDED IN CALORIE COUNT)

Number of Servings: 8

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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