Photo: K8
Estimated Nutrition (whole recipe, rough)
261
Calories
5g
Protein
15g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| 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
- 2 tablespoons vegetable oil
- 1 small onion, sliced and separated into rings
- 1 medium eggplant, unpeeled, cut into bite-sized pieces
- 1 small sweet red pepper, cored and thinly sliced
- 1 or 2 cloves garlic, peeled and crushed
- 1 pound fresh spinach, cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed
- 1 small zucchini, peeled and sliced
- 2 medium tomatoes, cut in wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
2
Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
3
Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
4
Serve immediately.
5
Serves 4 to 6.
6
Category:Ugandan Recipes
7
Category:Ugandan Vegetarian
Recipe sourced from
fandom