Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
664
Calories
16g
Protein
13g
Fat
120g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black 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
- 1 lb eggplant
- 1 oz butter
- Salt and pepper to taste
- 1 small chopped onion
- Bread crumbs
- 1 tbsp tomato ketchup
Directions
1
Boil eggplant in skin until tender.
2
Skin, then crush to a pulp with butter, salt, pepper, onions, and ketchup.
3
Sprinkle with bread crumbs.
4
Bake in a moderate oven until brown.
5
Category:Guyanese Recipes
6
Category:Guyanese Vegetarian
Recipe sourced from
fandom