Pickled vegetables Recipe
Ingredients
- Baby eggplant 1 ea
- Cerry tomato 1 ea
- Spring onion 1 ea
- Green chilies 1 ea
- Chopped garlic 5 gr
- Olive oil 2 cl
- Lemon juice 1 cl
- Coriander 5 gr
- Salt
Directions
- Fry the eggplant and green chilies, blanch the spring onions.
- For the marinade combine together cumin, coriander garlic , lemon juice, olive oil and seasoning, then add all the vegetables
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 55 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 509mg | 15% |
| Total Carbs 13.05g | 3% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.44g | 4% |
| Protein 2.37g | 4% |
