Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
469
Calories
11g
Protein
15g
Fat
80g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- Potatoes, eggplant, corn, tomatoes (whatever is in season)
- ½ head garlic
- 3-4 onions
- 3-4 Tbsp oil
- Salt, Maggi cube, paprika, pepper, piment, basil, etc.
Directions
1
Put veggies in Dutch-ovenable bowl with the veggies that take longest on the bottom (potatoes or corn).
2
Layer veggies. Put oil, spices and cut up oil and garlic over the top.
3
Flip veggies halfway through.
4
After done cooking, the oil, onions, garlic and spices make a good dressing, especially mixed with a little flour.
5
Category:New Guinean Recipes
6
Category:New Guinean Vegetarian
Recipe sourced from
fandom