Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| 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 |
| Capsicum | not in our table | 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 Aubergines (eggplants)
- 3 Capsicums (sweet peppers)
- 2 large Tomatoes
- 4 Garlic Cloves
- 2 tbsp freshly chopped Parsley
- Red Wine Vinegar (about 2 tbsp or to taste)
- Sunflower Oil
- Salt and Black Pepper
- Freshly chopped parsley to garnish
Directions
Preheat the oven to 220C, 425F, Gas mark 7. Prick the skins of the aubergines in several places then place them in a shallow roasting tray together with the tomatoes and peppers. Bake in the oven for about 20 minutes or until soft.
When cooked, remove the skins and cut the flesh into small pieces.
Place in a mixing bowl together with the crushed garlic and mix well adding enough oil to create a thick paste.
Season with vinegar, salt and pepper to taste, mix well then transfer to a serving dish and garnish with freshly chopped parsley. Serve warm with toast. Can also be served at room temperature.
Category:Bulgarian Recipes
Category:Bulgarian Appetizers