Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
684
Calories
15g
Protein
15g
Fat
122g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 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
- 3-4 large eggplants,
- 1 lb/500 g tomatoes,
- 4 tablespoons oil,
- 1/2 teaspoon sugar,
- 2 tablespoons flour,
- 1 head of garlic,
- salt
Directions
1
Slice the eggplants lengthwise and crosswise to make 8 pieces. Scald with boiling water and then weigh down with something heavy between 2 wooden cutting boards, for 15 minutes.
2
Drain well, dredge with flour and then fry each piece in hot oil. Place in a heat resistant dish and pour the following sauce on them.
3
Fry the finely chopped garlic in the oil remaining from frying the eggplants. Mix with the peeled, seeded and chopped tomatoes, sugar and salt. Bake for 15-20 minutes. Serve cold.
4
Category:Romanian Recipes
5
Category:Romanian Vegetarian
Recipe sourced from
fandom