It was flavored without salt using cheese powder and tomato paste.
Calories
68kcal
Carbs
8.2g
Protein
2.6g
Fat
2.6g
Sodium
122.3mg
Ingredients
Main
Eggplant 1/2pcs(180g) Bell Pepper 100g, Bell Pepper 100g, Onion 100g, Tomato Paste 200g, Zucchini 200g Cheese Powder 10g, Basil Leaf 1g
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
Nutrition Facts
Per 100g of main ingredientsEggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Stir-fry the tomato paste to cook off the sourness.
🔍Cut the green bell pepper, bell pepper, onion, and zucchini into small squares.
🔍Stir-fry the sliced vegetables in olive oil, then stir-fry together with the stir-fried paste.
🔍Cut the eggplant diagonally into thick slices.
🔍Grill the eggplant in a pan.
🔍Top the pan with the grilled eggplant, add the stir-fried vegetables, and sprinkle with chopped cheese to finish.