Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
283
Calories
6g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 10 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
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
- 1½ tomatoes, thinly sliced
- ½ lb eggplant, peeled and diced
- 1 celery rib, diced
- ½ cup onion, sliced
- 1 red bell pepper, seeded and cut into ¼ inch strips
- 3 tbsp lemon juice
- 2 tbsp fresh dill, minced or 1 tsp dried
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp pepper
Directions
1
Preheat oven to 400°F.
2
Place half the tomato slices in the bottom of a lightly oiled casserole dish.
3
Toss remaining ingredients together in a mixing bowl.
4
Transfer into tomato lined casserole dish.
5
Bake 35 minutes, or until vegetables are tender.
Recipe sourced from
fandom