Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
443
Calories
10g
Protein
15g
Fat
73g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 500 g eggplant.
- 500 g potato.
- 4 ea onion.
- 100 g oil.
- 4 ea tomato.
- 1 c green beans.
- 1 c spices (basil, thyme, cilantro, parsley).
- 1 ea garlic head.
- 1 ts ground black pepper.
- 1/2 ts ground red pepper.
- salt.
- 4 ea sweet red peppers.
- =
Directions
1
Slice eggs plant finely, salt and leave for 15 minutes, then squeeze extra juice.
2
Slice finely other vegetables and mice spices.
3
Put in a deep pan in layers, beginning from eggplant, sprinkle every layer with spices and a bit if salt.
4
Pour over oil and 1/2 c water, cover tightly with a plate and then with the cover.
5
Stew on low heat until done.
Recipe sourced from
fandom