Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
331
Calories
9g
Protein
28g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 medium eggplants, peeled and chopped
- ½ tsp salt
- 3 tsp olive oil
- juice of one lemon
- ¼ cup of peanuts, finely chopped
- 1 clove garlic, minced
- Tabasco to taste
- 4 tsp olive oil
Directions
1
Cover eggplant in water.
2
Cook for 30 minutes.
3
Drain and press to remove excess water.
4
Mix eggplant with remaining ingredients.
5
Sauté in olive oil for 5 minutes.
6
Mash together.
7
Category:New Guinean Recipes
8
Category:New Guinean Salads
Recipe sourced from
fandom