Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
396
Calories
6g
Protein
28g
Fat
37g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 eggplants
- 1 tsp. salt
- 2 tbsp. lemon juice
- 1 cup coconut cream
- 1 tbsp.chopped onion
- 1 tbsp. chopped tomato
- chopped chillies to taste
Directions
1
1. Heat the girdle on the stove.
2
2. Place eggplant on the girdle.
3
3. When cooked take out the eggplant.
4
4. Peel off the skin or leave as it is.
5
5. Shred into thin strips using a fork.
6
6. Mix togather salt, lemon juice, coconut cream, onion, tomato and chilli.
7
7. Pour over the eggplant.
8
Category:Fijian Recipes
9
Category:Fijian Vegetarian
Recipe sourced from
fandom