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Ingredientes
- 1 eggplant
- 5 red bell peppers
- 5 cloves garlic
- 1 large onion
- 2 tablespoons honey
- 2 tablespoons vinegar
- 1 ½ tsp. salt
- ½ tsp. red pepper flakes
- ½ tsp. black pepper
- ½ tsp. ground cumin
- ½ tsp. turmeric
- 2 tablespoons olive oil
- Shredded cheese for topping
- Grated Romano or Parmesan cheese
- Naan bread
Direcciones
- Preheat Oven 375 degrees.
- Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.
- Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.
- Place all of the ingredients in the food processor and give a few good chops.
- Spread over on the naan bread and top with your favorite shredded cheese.
- Bake 12 - 15 minutes, until the cheese is melted and the bread has a nice golden color.
- This eggplant and pepper mixture may be used as a spread, dip or sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 121 | |
| Calories from Fat 50 | 41% |
| Total Fat 5.7g | 7% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 490mg | 20% |
| Potassium 291mg | 8% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.85g | 6% |
| Protein 3.01g | 5% |
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