Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
338
Calories
6g
Protein
15g
Fat
44g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 sm Eggplants
- 2 med Tomatoes
- 2 x Scallions
- 1 x Cucumber
- 1 x Green pepper
- 1 x Sweet red pepper
- MARINADE
- 2 x Cloves crushed garlic
- 2 tbl Dry red wine
- Juice from 1 lemon
- 1/4 cup Olive oil
- 1/4 cup Safflour oil
- 1/2 cup Wine vinegar
- 1/2 tsp Salt
- Pepper
- 1 tsp Basil
- 1/2 tsp Oregano
Directions
1
Slice, peel and lightly salt eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender.
2
Prepare marinade. Chop still warm eggplant into bite size chunks. Cover with marinade and let it absorb as it cools. Chill 2 hours.
3
Just before serving cut the other vegetables into small chunks. Toss with eggplant.
4
Category:Macedonian Recipes
5
Category:Macedonian Salads
Recipe sourced from
fandom