Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
225
Calories
4g
Protein
16g
Fat
23g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| 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 |
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
- =
- 1kg eggplant
- 500g tomatoes
- 6 cloves of garlic
- 5 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red pepper
- 1 tablespoon cumin
- salt
- pepper
- black olives
- preserved slice lemon
- =
Directions
1
Cook the eggplant, complete with skin, in salt water for 30 minutes.
2
Heat the oil in a pan. Cut the tomatoes however you wish. Add the red pepper, cumin, garlic, salt and lemon juice and cook them in the pan for about five minutes.
3
When the egg plant is almost cooked, drain any excess water off and add to the tomatoes. Stir gently over a medium heat for 15 to 20 minutes.
4
Leave the mixture to cool before serving.
5
This recipe serves 4.
Recipe sourced from
fandom