Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Meat | not in our table | 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
- 3 potatoes
- 1 large eggplant
- 3 zucchini
- 3 carrots
- 2 onions
- 2 green peppers
- 4 peeled tomatoes
- 2 Tbs. tomato paste
- 3 Tbs. lemon juice
- dash cinnamon
- 1/2 lb. meat cut in cubes (or meat balls)
Directions
Fry all ingredients in a little oil, 1 or 2 minutes.
In a saucepan put 1 layer of vegetables, sprinkle with meat, then another layer of vegetables.
Season with salt, pepper and a little bit of cinnamon.
Mix tomato sauce with water, lemon juice.
Almost cover the vegetables with the sauce and let simmer, until very little liquid left.
Don’t stir. Serve with white rice.
Category:Haitian Recipes
Category:Haitian Salads