Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
199
Calories
7g
Protein
2g
Fat
44g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 small eggplants
- 2 medium tomatoes
- 2 scallions
- 1 cucumber
- 1 green pepper
- 1 sweet red pepper
- chopped parsley
- Marinade:
- 2 cloves crushed garlic
- juice from 1 lemon
- 3/4 C white vinegar
- 1/2 tsp sale
- black pepper
- 1 tsp basil
- 1/2 tsp each oregano & thyme
- 1/2 tsp oregano & thyme
Directions
1
Slice peel & lightly sale eggplant.
2
Let stand 10 minutes.
3
Broil until brown on both sides.
4
Don't undercook or overcook.
5
Slices should be just tender enough so fork can slide in.
6
Prepare marinade.
7
Chop the still-warm eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools.
8
Chill marinating eggplant for 2 hours.
9
Category:Macedonian Recipes
10
Category:Macedonian Salads
Recipe sourced from
fandom