Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
119
Calories
4g
Protein
1g
Fat
27g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 500 g eggplant
- ½ cup white vinegar
- 5 cloves garlic crushed
- Corn oil for frying eggplant
- =
Directions
1
Peel and slice eggplant. Soak in salted water to prevent discoloration. Heat frying oil and fry eggplant until light brown. Put on paper towels to drain excess oil. Prepare sauce by putting vinegar and crushed garlic in a jar, close and shake well.
2
You can either serve sauce on the side or poured over fried eggplant. You can also serve it with Yogurt Salad. Serve hot, cold or at room temperature
3
Serves 2 as main dish, 4 as starter.
Recipe sourced from
fandom