Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- Eggplants,
- oil,
- peppers,
- vinegar,
- tomatoes,
- salt,
- sugar,
- ground pepper and juniper berries
Directions
Slice the eggplants crosswise, salt and let drain for 1 hour.
Then fry in oil on both sides.
Wash the peppers, quarter them, remove seeds and scald in vinegar, letting them sit in the hot vinegar for 10-15 minutes.
Then remove and drain well.
In a glass jar, arrange one layer of fried eggplants, one layer of peppers.
Repeat this procedure until the jar is 3/4 full.
Fill the balance with boiled and strained tomatoes to which you added salt, a little sugar, ground pepper and juniper berries.
Leave 2 inches empty space at the top.
Tie with a double layer of cellophane and boil in the double boiler for 25 minutes.
Let cool in the water in which they boiled.
Keep in a cool and dry place.
Category:Romanian Recipes
Category:Romanian Salads