Ingredients
Have a different amount at home? Let us recalculate!
Method
-
Roasting
Prick the aubergines and peppers with a fork, then roast them over an open flame or under the oven grill until the skins blacken and the flesh is soft.
40 min -
Peeling
Place the hot vegetables in cold water or a covered bowl, then peel off the skins. Leave the aubergine to drain well in a sieve.
10 min -
Mashing
Chop the aubergine and peppers, then mash them with a fork or a food processor, leaving a few small pieces for texture.
-
Mixing
Combine the mash with the finely chopped onion, tomato, oil, lemon juice, salt and pepper.
-
Seasoning
Add the parsley, then taste and adjust the salt, lemon and oil to your liking.
-
Resting
Cover and refrigerate for at least an hour so the flavours can meld.
60 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 920 kcal | 230 kcal |
| Fat | 58 g | 15 g |
| of which saturates | 8,2 g | 2,1 g |
| Carbohydrates | 103 g | 26 g |
| Protein | 18 g | 4,4 g |
| Fibre | 44 g | 11 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
Liked it? Share it!
Found a mistake in the recipe? Tell us about it!
Rating
No ratings yet.
Log in or register to rate the recipe.
Similar recipes
Try these too!
Comments (0)
No comments yet. Be the first!
Log in or register to comment.