Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
627
Calories
14g
Protein
15g
Fat
108g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 large aubergine (eggplant)
- 1 clove of garlic
- flour, oil, parsley, salt, black pepper
Directions
1
Peal the aubergine (eggplant) and slice it into 5mm thick discs.
2
Leave them in salty water for 15 mins, squeeze the liquid out and dip them in flour.
3
Fry them in oil until golden brown and soft.
4
Garnish with chopped parsley leaves and finely chopped garlic.
5
Category:Bosnian Recipes
6
Category:Bosnian Vegetarian
Recipe sourced from
fandom