0.0 – 0 reviews • Middle Eastern Recipes
| Total: |
50 min |
| Prep: |
30 min |
| Cook: |
20 min |
| Yield: |
8 to 10 servings |
| Total: |
50 min |
| Prep: |
30 min |
| Cook: |
20 min |
| Yield: |
8 to 10 servings |
Ingredients
- 3 tablespoons olive oil
- 2 pounds eggplant
- 2 yellow peppers
- 2 tomatoes
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- 1 tablespoons ground coriander
- 2 ounces olive oil
- 2/3 cup yogurt
- Salt and pepper, to taste
- 4 tablespoons flat leaf parsley
Instructions
- Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
146 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
2 g |
| Cholesterol |
2 mg |
| Sodium |
463 mg |
| Serving Size |
1 of 10 servings |
| Calories |
146 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
2 g |
| Cholesterol |
2 mg |
| Sodium |
463 mg |