Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cider | 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
- 1 medium sized aubergine.
- 2 medium onions (purple-red ones preferred), chopped
- 2-4 large tablespoons plain natural yoghurt (depending on taste)
- 1 tablespoon wine or cider viegar
- 2 tablespoons lemon juice
- 2 cloves of garlic, crushed.
- (optional) a suspicion of ground paprika.
Directions
Prick aubergine with fork twice on both sides.
Put into a saucepan of hot water; boil for about half an hour, or until tender.
Take the aubergine out and leave to cool.
Then peel the skin off the aubergine and cut off the head.
Add all the other ingredients to the flesh of the aubergine except the paprika, mash slightly with a fork and then put into the blender.
Mix/whizz/blend.
Pour into bowl and leave for an hour, covered, in the fridge, before serving.
Category:Macedonian Recipes
Category:Macedonian Snacks