Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
89
Calories
2g
Protein
0g
Fat
21g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 eggplant
- 1 congo pepper
- 4 cloves garlic
- 1 onion
- salt to taste
Directions
1
Make a slit in the eggplant and insert the garlic, then cover the eggplant with oil. Slowly roast the eggplant in open fire until fully roasted. Remove the burnt skin and mash the eggplant in a bowl.
2
Slice onion and add to eggplant.
3
Heat 4 teaspoon of oil and add pepper and remainder of garlic. When it browns, mix with eggplant.
4
Category:Trinidadian Recipes
5
Category:Trinidadian Soups
Recipe sourced from
fandom