Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
761
Calories
23g
Protein
22g
Fat
119g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 eggplant
- 1 2⁄3 cups all-purpose flour
- 1⁄2 tsp. salt
- 2 tsp. baking powder
- 1⁄2 Tbs. olive oil
- 1 egg yolk
- 3⁄4 cup water
- 1 garlic clove, crushed
- 12 black olives, pitted and coarsely
- chopped
- Salt and freshly ground pepper, to taste
- 2 large, ripe tomatoes, cut into thin slices
- 4 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes