Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
206
Calories
3g
Protein
16g
Fat
15g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 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
- =
- 2 kg round eggplants
- 1/2 kg nuts, cleaned and mashed
- 1 cup oil
- 1/2 kg fresh tomatoes, mashed
- 2-3 garlic cloves, mashed
- Salt
- =
Directions
1
Wash the eggplants and remove stems. Cut them along side. Let them stand in water for half an hour. Drain and salt them. Fry them in oil in order to soften. Remove from oil and let them drain from oil. In the same oil add the tomato mash and let them boil until they form a thick sauce. Add garlic and nuts and stir. Place the eggplants back into the sauce and boil for 3-4 minutes. Remove from heat, let the sauce stand and serve.
Recipe sourced from
fandom