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Ingredientes
- 1 med eggplant
- 3 med green peppers
- 3 med onions
- 3 med tomatoes
- 2 can artichoke hearts - (7 ounce ea)
- 6 tsp extra virgin olive oil
- 2 x garlic cloves chopped
- 1/4 c. minced parsley
- 2 Tbsp. capers in vinegar
- 1/8 tsp freshly-grnd white pepper
- 1/4 tsp salt
- 2 x lemons
- 1 x hard-boiled egg
Direcciones
- Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion, and tomatoes in a covered dish and roast for 60 min. Allow the vegetables to cold to room temperature, then peel and remove all seeds. Slice the vegetables into strips and add in the artichoke hearts. Set aside.
- Heat 1 tsp. of the extra virgin olive oil in a small skillet and saute/fry the garlic for 3 to 4 min. Add in the parsley, capers, pepper, and salt. Squeeze the lemons and add in the juice to the remaining oil. Mix this well with the garlic; then pour over the vegetables. Toss gently to coat and chill before serving. Garnish with sliced egg.
- This recipe yields 18 servings.
- Serving size: 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 59 | |
| Calories from Fat 25 | 42% |
| Total Fat 2.86g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 105mg | 4% |
| Potassium 260mg | 7% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.35g | 2% |
| Protein 1.89g | 3% |
