Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
353
Calories
3g
Protein
28g
Fat
22g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black 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 |
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 eggplant, baked, peeled and cut into cubes,
- 1/2 cup tomato paste,
- 6 italian peppers, baked, peeled, seedless, cut,
- 1/3 cup vegetable or olive oil,
- 1/4 cup wine vinegar or lemon juice,
- 1/2 tsp salt,
- 1/2 tsp black pepper,
- 1 bunch parsley, chopped,
- 4 cloves garlic, chopped
Directions
1
Put all ingredients in the blender. Mix at high for 2 min. Serve.
2
Category:Bulgarian Recipes
3
Category:Bulgarian Vegetarian
Recipe sourced from
fandom