Estimated Nutrition (whole recipe, rough)
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 |
| Bell Pepper | 1 medium (119g) | 31 |
| 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
- 10 young eggplants,
- 15 peppers,
- 15 bell peppers,
- 8 lbs/4 kg tomatoes,
- 2 lbs/1 kg onions,
- 1 pint/500 ml oil,
- salt
Directions
Roast the eggplants, peppers, bell peppers, peel and drain.
Remove the core and all seeds from the peppers and then julienne them.
Chop the eggplants.
Saute the chopped onions in the oil until softened.
Add the chopped eggplants, julienned peppers and bell peppers, as well as the juice from 8 lbs/4 kg boiled and strained tomatoes.
Salt. Let fry, stirring continuously, until all the liquid is reduced.
Fill the jars 3/4 full, tie with a double layer of cellophane and boil in the double boiler for 25 minutes timed from when the water first starts to bubble.
Let the jars cool off in the water where they boiled, then keep in a cool and dry place.
Category:Romanian Recipes
Category:Romanian Salads