Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 eggplant (1-1/4 to 1-3/4 pounds)
- 1 teaspoon salt
- 1/4 cup olive oil plus 2 tablespoons
- 2 onions, finely chopped
- 1-1/2 pounds tomatoes, peeled, seeded, coarsely chopped
- 1-1/2 teaspoons each allspice and cumin
- pinch cayenne pepper
- 5 garlic cloves, minced
- 1/4 cup currants
- 3 tablespoons each chopped fresh mint and cilantro
- salt, pepper to taste*
Directions
Cut unpeeled eggplant into 3/4-inch cubes. Place in strainer and sprinkle with salt. Drain about 30 minutes.
Heat 1/4-cup of oil in pan and sauté onions about 5-10 minutes, until golden. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes. Add garlic and currants, stir and transfer to bowl. Add 2 tablespoons oil to pan and cook eggplant about 30-40 minutes until tender.
Add to tomato mixture. Add mint and cilantro and combine well. Season with salt and pepper.
Cover and chill. Best if made a day in advance.
Category:Yemeni Recipes
Category:Yemeni Salads