Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 small eggplants
- 1/2 green pepper
- 1 large tomato
- 3 large celery stalks
- 3 small potatoes
- 12 black olives
- -- Dressing:
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 dash pepper
- 1 dash basil
Directions
Eggplant and Peppers: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour.
Preheat grill.
Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice eggplant slice green pepper. Place in large bowl.
Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables.
Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well.
Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.
Category:Jordanian Recipes
Category:Jordanian Salads