Bell Peppers with Eggplant Filling

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Bell Peppers with Eggplant Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
134
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie134 kcal(6 %)
Protein4.53 g(5 %)
Fat2.48 g(2 %)
Carbohydrates27.35 g(18 %)
Sugar added0 g(0 %)
Roughage10.06 g(34 %)
Vitamin A70.6 mg(8,825 %)
Vitamin D0 μg(0 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.19 mg(27 %)
Vitamin B₆0.55 mg(39 %)
Folate75.71 μg(25 %)
Pantothenic acid0.91 mg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C129.69 mg(137 %)
Potassium922.63 mg(23 %)
Calcium46.15 mg(5 %)
Magnesium54.3 mg(18 %)
Iron1.51 mg(10 %)
Iodine1.19 μg(1 %)
Zinc0.65 mg(8 %)
Saturated fatty acids0.33 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4 Red Bell pepper
2 Eggplant
2 tablespoons raisins
1 tablespoon Pine nuts
2 garlic
1 small dried chile pepper
salt
freshly ground peppers
olive oil
2 tablespoons chopped Basil
How healthy are the main ingredients?
raisinsPine nutsBasilEggplantgarlicsalt

Preparation steps

1.

Rinse bell peppers and the roast under oven broiler until skin blisters, watching carefully. Peel and carefully cut out the cores.

2.

Rinse eggplants, cut lengthwise into slices and dice into small cubes. Then place in a bowl of cold salted water and leave for 20 minutes. Squeeze out water and pat dry. Peel garlic and cut into thin slices. Heat 8 tablespoons olive oil in a pan and fry the eggplant cubes on all sides. Reduce heat and add raisins, garlic and crumbled chile pepper. Cover and cook over medium heat until the eggplants are very soft, about 8 minutes, stirring frequently. Season with salt and pepper and let cool slightly. Fill bell peppers with eggplant mixture.  Add 125 ml (approximately 1/2 cup) salted water and 1 tablespoon olive oil to a shallow pot. Bring to a boil. Reduce heat, add the bell peppers, cover and cook until bell peppers are al dente, 8-10 minutes. Let cool and serve lukewarm.