Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Tea | not in our table | 0 |
| Meat | 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
- 2 pounds eggplant
- 1 onion, chopped finely
- 3 Fresh tomato balls
- Tomato paste (3 tea sp)
- 4 to 6 table sp oil
- Chicken/Meat/Fish as desired
- salt and pepper to taste
Directions
Peel and slice eggplant in chunks.
Saute eggplant in a oil until light brown.
Add onions, tomato balls, meat, and stir.
Add water, salt and pepper and bring to a boil, then add tomato paste.
Cover the pan and turn the heat to low, simmering for 20 to 30 minutes and stir often until the eggplant is tender and the flavors have blended.
Can be served with rice, or your favourite side dish.
Category:Liberian Recipes
Category:Liberian Soups