Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
226
Calories
3g
Protein
14g
Fat
25g
Carbs
What these numbers assume — 6 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 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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,
- 5-6 onions,
- 5 tablespoons oil,
- 28 oz/750 g tomatoes,
- 5 roasted peppers (peeled and sliced),
- salt
Directions
1
Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. During this time, boil the tomatoes and strain, roast the peppers, peel them and cut into very thin strips. Finely chop the onions and then fry in hot oil until soft.
2
Add the chopped eggplants, pepper strips, tomato paste and salt. Continue frying, stirring continuously, until most of the liquid is absorbed. Arrange on a plate and serve cold
3
Category:Romanian Recipes
4
Category:Romanian Salads
Recipe sourced from
fandom