Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
744
Calories
23g
Protein
21g
Fat
116g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- =
- 1 big eggplant
- 1/4 cucumber
- 2-3 jalapeno
- 1/2 cup soy mayo
- cooking oil
- Vinegar
- Lemon juice
- vegan mustard
- Pepper
- Salt
- Fresh vegan bread
- =
Directions
1
Slice eggplant diagonally 3-4mm thick. Marinate in vinegar for about 2-3 hours or overnight. Drain the liquid off the surface, and spray cooking oil and fry both sides on a non-stick pan for about 5 min until brown. Sprinkle curry powder and salt on both sides, and keep aside. Grate cucumber, mince jalapeno and mix these in a small cup with mayo and lemon juice. Spread this mixture between the 2 slices of vegan bread, place on the eggplant slice, add tomato, lettuce and other fixin's...and Enjoy!
Recipe sourced from
fandom