Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 big or 4 small egg-plants
- lemon juice
- 4 spoons of olive oil
- 2 dl white wine
- 400 g mixed ground meat
- 2 onions
- 3 pieces of garlic
- spices, pepper, salt, parsley
- 2 eggs
- 100 g of cheese
Directions
Wash the egg-plants. Cut the each egg-plant along its length and take off the core. Salt the egg-plants and leave them to stay for a while. Dry them with napkins and add some lemon juice. Place the egg-plants on heated oil, add some wine and fry for about ten minutes.
Take the egg-plants away from the heat and place them in a fire-proved saucepan.
Use the same oil to fry chopped onion, mixed ground meat, garlic, ground core of the egg-plants and the spices. At the end, add parsley and eggs. Use this filling to fill the egg-plants and then pour some cheese and bake for about 20 minutes on temperature of 200°C.
Category:Macedonian Recipes
Category:Macedonian Snacks