Photo: Joseph Gonzalez
Eggplant with Pomegranate Dip (Nazkhatun) Recipe
12 ingredients
4 servings
openrecipes
To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions...
Estimated Nutrition (whole recipe, rough)
304
Calories
5g
Protein
15g
Fat
43g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Angelica | 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
- 3 medium eggplants
- 2 medium onions, peeled and grated
- 2 cloves garlic, peeled and crushed
- 1/2 cup olive oil
- 4 medium tomatoes, peeled and thinly sliced
- 2 tablespoons pomegranate paste or 1/2 cup verjus
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon angelica powder (
- )
- 1/2 cup chopped fresh
- or 2 teaspoons dried mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes