Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
261
Calories
5g
Protein
14g
Fat
32g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 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
- 2 big eggplants
- 1 onion (to taste)
- 5-6 tablespoons oil
- a pinch of pepper (optional)
- dill
- salt
- green pepper
- tomatoes
Directions
1
Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy.
2
Add finely chopped dill and onions (to taste), pepper and salt. Place in a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper.
3
Category:Moldovan Recipes
4
Category:Moldovan Salads
Recipe sourced from
fandom