Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
| Soup | not in our table | 0 |
| Water | 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 med. eggplant
- 1 med. green pepper
- 2 onions, peeled & chopped
- 3 tbsp. corn oil
- 3 carrots, finely chopped
- 1 rib celery, finely chopped
- 2 tbsp. butter
- 1 c. pearl barley
- 1 jar (2 oz.) pimentos, drained
- 1 pkg. mushroom-onion soup mix
- 3 c. boiling water
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- Grated Parmesan cheese (for garnish)
- 1 tbsp. vinegar
Directions
Bake eggplant and green pepper in crock pot on low for 1 hour.
Remove and peel eggplant.
Seed pepper and chop with eggplant. Set aside.
Brown onions in oil in skillet; add carrots, celery and butter; saute 2-3 minutes.
Add barley; saute 2-3 minutes.
Stir in pimento and soup mix; stir well.
Turn into crock pot; add eggplant and pepper.
Rinse out skillet with boiling water. Add water to crock pot. Add vinegar, salt and pepper.
Cover and cook on low heat 6 hours.
Stir before serving, garnish with grated cheese.
Category:Israeli Recipes
Category:Israeli Vegetarian