9 Ingredients
  • 2 lbs. eggplant (about 2 large eggplants)
  • ½ cup extra-virgin olive oil
  • 1 green bell pepper, cored and roughly chopped
  • 1 jalapeño, stemmed, seeded, and roughly chopped
  • 1 cup flat-leaf parsley leaves
  • 2 tbsp. red wine vinegar
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Toasted pita, for serving
Nutrition
155
8% daily value
8 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Carbs

3% 8

Fiber

18% 4

Sugars

- 3

Protein

3% 2

Cholesterol

- 0

Sodium

0% 8

Calcium

2% 25

Magnesium

5% 22

Potassium

10% 339

Iron

5% 1

Zinc

2% 0

Vitamin A

15% 736

Vitamin C

45% 27

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

5% 1

Vitamin B6

8% 0

Folic Acid (B9)

10% 38

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

171% 136
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