Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
77
Calories
3g
Protein
3g
Fat
12g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | 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
- 1-2 aubergines,
- 7-8 peppers (non-Bulgarian size peppers: 15),
- 3-4 tomatoes,
- 1 cucumber,
- 1/3 cup walnuts,
- 2-3 cloves garlic,
- vinegar,
- sunflower oil,
- salt
Directions
1
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces.
2
Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate.
3
Top with tomato slices and finely chopped parsley. Sprinkle with some more oil.
4
Category:Bulgarian Recipes
5
Category:Bulgarian Salads
Recipe sourced from
fandom