Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
819
Calories
46g
Protein
19g
Fat
114g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| 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 chicken,
- 3 medium eggplants,
- 1 onion,
- 1 tablespoon flour,
- 3-4 tablespoons oil,
- salt,
- chopped parsley
Directions
1
Cut the eggplants in quarters, lengthwise, and then halve each quarter.
2
Salt and let sit for at least a half hour.
3
Then slightly squeeze each piece, dredge with flour and fry in oil.
4
Saute the chicken pieces, covered, in a tablespoon of oil.
5
Add the grated onion and 2-3 tablespoons of water.
6
Arrange the eggplant pieces over the chicken, add the parsley, cover and let boil, at low heat, for 10-15 minutes.
7
Then move the pan to the oven and let it bake until ready.
8
Category:Romanian Recipes
9
Category:Romanian Meat Dishes
Recipe sourced from
fandom