Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
501
Calories
40g
Protein
20g
Fat
44g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Nigella Seed | not in our table | 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
- 4 tablespoons olive or canola oil
- 1/8 teaspoon ground asafetida
- 1/2 teaspoon skinned or yellow split peas
- 1/2 teaspoon whole mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole nigella seeds ()
- 1/2 teaspoon whole fennel seeds
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
- 2 medium tomatoes, grated), about 1.25 cups
- 1 cup chicken stock or water
- 1 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes