Roasted Red Pepper Salad
This is a stuffed pepper salad, light and delicious!
Servings per recipe: 2
Calories per serving: 415
Preparation time: 20m
Total cooking time: 1h
Ingredients:
- 2 large eggplants
- 6 red bell peppers
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- salt to taste
Directions:
- 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- 2 Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
- 3 Mix together the yogurt and garlic, and set aside.
- 4 Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
- 5 Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.
Nutrion facts:
Total Fat | 11g | 17% |
Saturated Fat | 2.0g | |
Cholesterol | 7mg | 2% |
Sodium | 114mg | 5% |
Potassium | 2618mg | 73% |
Total Carbohydrates | 70g | 23% |
Dietary Fiber | 30.2g | 121% |
Protein | 17g | 34% |
Sugars | 39g | |
Vitamin A | 11424IU | |
Vitamin C | 473mg | |
Calcium | 316mg | |
Iron | 3mg | |
Thiamin | 1mg | |
Niacin | 10mg | |
Vitamin B6 | 2mg | |
Magnesium | 160mg | |
Folate | 328mcg |