Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
255
Calories
4g
Protein
15g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1 large eggplant
- 3 finely chopped green onion
- 1 Clove(s) minced large garlic
- 1 large peeled and chopped tomato
- 1/2 finely chopped celery
- 1 Tablespoon(s) fresh lemon juice
- 2 Teaspoon(s) vegetable oil
- 1/2 Teaspoon(s) salt
- 1/4 Teaspoon(s) black pepper
- =
Directions
1
Prick eggplant in several places with a fork. Place on baking sheet and bake in 400 (f) oven for 45 minutes or until soft, turning once or twice during baking.
2
Let cool, then peel and chop finely.
3
In mixing bowl, combine eggplant, onions, garlic, tomato, celery, and green pepper if using; toss and mix. Add lemon juice, oil, salt and pepper; mix well.
4
Cover and refrigerate for at least 1 hour to blend flavors. Makes 3 cups.
Recipe sourced from
fandom