Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
61
Calories
2g
Protein
0g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2–3 aubergines
- 4–5 bell peppers
- 2–3 tomatoes , diced or grated
- 3–4 cloves garlic , crushed
- Sunflower oil
- Vinegar
- Salt
- Parsley , finely chopped
Directions
1
Roast the aubergines and peppers on a hot plate. Remove the skins, and cut into small pieces.
2
Add the tomatoes, then the crushed garlic.
3
Mix with a wooden spoon, then add oil, vinegar, and salt to taste. Beat together well.
4
Pour into a plate and top with finely chopped parsley.
Recipe sourced from
wikibooks