Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Water | 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
- 2 bunches of cassava leaves
- 1 medium eggplant , diced
- 1 onion , finely chopped
- 2 cloves of garlic , minced
- 2 tablespoons vegetable oil
- 1 tomato , diced
- 1 cup water
- Salt , to taste
Directions
Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the diced eggplant to the pot and cook for about 5 minutes, until slightly softened.
Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
Remove the pot from the heat and let the isombe rest for a few minutes before serving.