Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Coriander | 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
- 300 gm. orange sweet
- 350 gm. long slim eggplant, zucchini, and capsicum
- onions
- 1/4 teaspoon ground chili powder
- 1/4 teaspoon ground coriander
- oil for deep frying
- 1 teaspoon salt
Directions
Cut the eggplant, zucchini and capsicum into 2 centimeter-thick slices and cut the onion into eight wedges.
Add garlic, herbs, olive oil and vinegar and toss lightly to combine.
Cover with plastic wrap and let stand for one hour.
Preheat the barbeque.
Drain the vegetables into a large mixing bowl and place them on a lightly greased grill or flat plate.
Cook 8-10 minutes, until tender and slightly charred.
Category:Papua New Guinean Recipes
Category:Papua New Guinean Vegetarian