Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Cubanelle Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sunflower Oil | not in our table | 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 medium eggplant peeled in lengthwise strips and cut in small cubes
- 1 zucchini cut in small cubes
- 1 medium potato peeled cut in small cubes
- 1 cubanelle pepper seeds discarded cut in chunks
- ½ cup sunflower oil
- ½ cup yogurt
- 2 garlic clove smashed with salt
- 3 garlic cloves chopped
- 1 tablespoon extra virgin olive oil
- 6 heaping tablespoon of diced tomato in can
- 2 heaping tablespoon of crushed tomato in can
- salt
Directions
Soak the eggplants in 2 cups of water with salt for about 20 minutes.
Squeeze and dry them with paper towel.
Meanwhile combine all the tomato sauce ingredients in a small pot.
Cook on medium heat for 10 minutes.
Make sure it doesn't dry out.
Fried the all the vegetables orderly in sunflower oil.
Afterwards place on a paper towel to soak up excess oil.
Let it cool.
Then place them on service plate.
Serve it with yogurt sauce or tomato sauce.
Category:Cathy's Recipes
Category:Vegetarian Side Dish Recipes
Category:Eggplant Recipes
Category:Zucchini Recipes
Category:Potato Recipes
Category:Cubanelle Recipes