Antepasto de Beringela (Eggplant appetizer)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 small eggplants1 green bell pepper1 red bell pepper1 yellow bell pepper1 onion6 cloves of garlicSaltBlack PepperOlive oil (optional - the nutritional information doesn't include this ingredient because I don't use it in my recipe)
Chop all the ingredients and mix them well with the salt and black pepper. Bake for 30 minutes (220º), keeping it covered by foil during the first 15 minutes only.
Number of Servings: 30
Recipe submitted by SparkPeople user GABICHAYTOR.
Number of Servings: 30
Recipe submitted by SparkPeople user GABICHAYTOR.
Nutritional Info Amount Per Serving
- Calories: 14.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.2 g
- Protein: 0.6 g
Member Reviews
-
LUVSHORSES1
What a fantastic way to eat your vegetables. I served this at a dinner party with celery and sliced bagette. It was a hit with the non-vegetarian crowd also. Horray!!! - 8/5/08
Reply from GABICHAYTOR (11/17/08)
I'm glad you liked it! If you decide to add the olive oil though, make sure you add it after its cooked, so you don't heat it up (which saturates the good fat contained in the olive oil).
This recipe was passed to me by my Godfather, who is Italian and, as one would expect, a great cook!