Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
243
Calories
4g
Protein
14g
Fat
28g
Carbs
What these numbers assume — 9 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 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 large Eggplant
- Juice of ½ lemon
- Salt
- 1/3 cup Extra Virgin Olive Oil
- 2 tsp Mashed garlic
- 2 1/2 tbsp Vinegar
- Tomato slices, onion slices
- Greek black olives for garnish
Directions
1
Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft.
2
Cool slightly & then peel.
3
Wipe clean & squeeze out all the water.
4
Place eggplant in a bowl with the lemon juice & salt.
5
Mash well.
6
Add olive oil, garlic & vinegar, blend thoroughly.
7
Serve on a plate garnished with tomato, onion & olives.
8
Ayla esen algar, "the complete book of turkish cooking
9
Category:Saudi Arabian Recipes
10
Category:Saudi Arabian Salads
Recipe sourced from
fandom