Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | 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 medium aubergines (eggplants)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic, cloves crushed
- 1 green pepper (capsicum)
- 1 red pepper (capsicum)
- parsley, good handful chopped
- 3 large tomatoes, blanched,skinned and coursely chopped
- 1/2 teaspoon ground cinnamon
- black pepper
- salt
- 1/2-1 teaspoon sugar
- 1/2 lemon, juice of
- =
Directions
Heat oven to 190°C/375°F/Gas 5. Slice each aubergine in half lengthwise. Scoop out the flesh from the aubergines and chop. Blanch the aubergine shells in boiling water for 2 minutes then drain upside down. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
Add crushed garlic and fry for 2 minutes. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes. Add lemon juice and sugar to taste. Arrange the aubergine boats in a baking dish and fill each one with the filling. Cover the dish with aluminium foil. Bake in the oven for about 25 minutes.