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Ингредиенты
- 1 sm Eggplant (6 ounce)
- 1 med Red bell pepper
- 1 c. Liquid removed thawed frzn artichoke hearts
- 1 c. Small mushroom caps, cut into quarters
- 1/4 c. Water
- 1 Tbsp. Plus 1 ts. extra virgin olive oil
- 1 Tbsp. Lemon juice
- 2 x Garlic cloves, chopped
- 1 tsp each oregano leaves and red wine vinegar
- 1/4 tsp Marjoram leaves
- 1/4 tsp Thyme leaves
- 1/4 tsp Basil leaves
- 1/4 tsp Pepper
Инструкции
- On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, till charred on all sides; transfer to brown paper bag and let stand till cold sufficient to handle, 15 to 20 min. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and throw away stem end and seeds. Cut pepper into thin strips and add in to eggplant; add in artichoke hearts to bowl and set aside.
- Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add in mushrooms and cook, stirring occasionally, till just cooked through, 1 to 2 min. Add in to eggplant mix. In small bowl combine remaining ingredients, mixing well; pour over vegetable mix and toss to coat. Cover with plastic wrap and let marinate for at least 30 min.
- Serving for 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 71 | |
| Calories from Fat 30 | 42% |
| Total Fat 3.36g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 381mg | 11% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.81g | 3% |
| Protein 2.1g | 3% |
