Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
71
Calories
2g
Protein
0g
Fat
16g
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 |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2-3 aubergines/eggplants,
- 4-5 peppers (red and green mixed)
- 2-3 medium tomatoes.
- 4 cloves garlic,
- fresh bunch parsley,
- red wine vinegar,
- sunflower oil
- salt
Directions
1
Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces.
2
Add the crushed garlic.
3
Mix well, add oil and vinegar, salt to taste, stir again.
4
Arrange into a serving dish, top with finely chopped parsley.
5
Serve with toasted bread or bread sticks.
6
Category:Bulgarian Recipes
7
Category:Bulgarian Vegetarian
Recipe sourced from
fandom