Lexi's Clean Kitchen · by Lexi
Moroccan Eggplant with Chermoula Sauce
NUTRITION · PER SERVING5M COOK
CAL 18%·PRO 8%
CARBS 24G27% OF CAL
10G FIBER0G ADDED15G INTRINSIC0G OTHER15G TOTAL SUGAR
FAT 30G75% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried eggplant with a bright chermoula sauce made from roasted peppers, garlic, and herbs. This Moroccan appetizer is packed with flavor and works beautifully as a starter or side.
startermoroccan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium-sized eggplants
- 1 red bell pepper
- 2 garlic cloves
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/2 cup olive oil
- 1 lemon (juiced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- Avocado oil (for frying)
At a glance
PER SERVING · TIME 5M
CAL 18%·PRO 8%
CARBS 24G27% OF CAL
10G FIBER0G ADDED15G INTRINSIC0G OTHER15G TOTAL SUGAR
FAT 30G75% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 6mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 959mg
- Calcium
- 57mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.