Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
227
Calories
3g
Protein
14g
Fat
25g
Carbs
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 |
| 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 big eggplant
- 2 onions
- 3 tablespoon oil
- tomatoes
- salt
- pepper
- parsley
Directions
1
Bake the eggplant, let it drain well, and chop with a wooden or glass chopper.
2
Set in a bowl and mix with the oil poured little by little.
3
Add finely chopped onion, salt and pepper.
4
Choose small and firm tomatoes and remove the inside with all the seeds.
5
Fill with the eggplant mixture, then place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato.
6
Category:Moldovan Recipes
7
Category:Moldovan Appetizers
Recipe sourced from
fandom