Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | 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
- eggplants - 1,5 kg,
- oil - 1/2 glass,
- tomatoes - 500g,
- coriander, basilic, parsley - 1/2 bunch each,
- bulgarian pepper - 3,
- onions - 3 bulbs,
- garlic - 2 cloves,
- laurel-leaf - 2.
Directions
Wash eggplant, peel the skin off, cut each eggplant into four parts lengthwise, and then each part in halves.
Put the pieces into a bowl, sprinkle with salt and leave it for half an hour.
Squeeze the pieces, avoiding crushing them.
Fry finely shredded onions in on aluminum pan using oil.
When the onions turn brown put the squeezed eggplants into the pan and stew.
Put then a laurel-leaf and Bulgarian pepper cut lengthwise.
Add shredded greens and garlic, salt and pepper to taste.
Category:Georgian Recipes
Category:Georgian Salads