Antepasto de Beringela (Eggplant appetizer)


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 30
  • 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

View full nutritional breakdown of Antepasto de Beringela (Eggplant appetizer) calories by ingredient



Number of Servings: 30

Ingredients

    2 small eggplants
    1 green bell pepper
    1 red bell pepper
    1 yellow bell pepper
    1 onion
    6 cloves of garlic
    Salt
    Black Pepper
    Olive oil (optional - the nutritional information doesn't include this ingredient because I don't use it in my recipe)

Directions

Chop all the ingredients and mix them well with the salt and black pepper. Bake for 30 minutes (220ยบ), keeping it covered by foil during the first 15 minutes only.

Number of Servings: 30

Recipe submitted by SparkPeople user GABICHAYTOR.

Member Ratings For This Recipe


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    Very Good
    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!