Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
227
Calories
4g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 kg tomatoes or/and cucumbers
- 700 gr. fresh green bell peppers
- 2 large eggplants
- 2 tbsp. salt
- 4 clove garlic minced, (or 1/2 tsp garlic powder)
- 50 gr preheated cooking oil
Directions
1
Peel cucumbers and tomatoes.
2
Chop all ingredients.
3
Meanwhile preheat the oil in the large saucepan.
4
Put chopped bell peppers in the saucepan.
5
Stir-fry over high heat until peppers are tender, but not brown.
6
Add eggplant pieces and stir.
7
Stir-fry over high heat until eggplant is tender.
8
Add chopped tomatoes, and stir-fry for 5 minutes.
9
Add salt and garlic and mix well.
10
Pour hot in the serving dish. Serve immediately.
11
Category:Macedonian Recipes
12
Category:Macedonian Snacks
Recipe sourced from
fandom