Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
417
Calories
11g
Protein
16g
Fat
61g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 32 oz eggplants, peeled and thickly cut lengthwise
- 32 oz tomatoes, peeled and sliced
- 1 cup of dried chickpeas, cooked or canned, washed and drained
- 1 cup of quartered and sliced onion
- 2 tbls ground dried mint
- 10 cloves garlic, fried in oil
- 6 cloves garlic, crushed with a dash of salt
- 2 cups vegetable oil (or to cover eggplants)
- 1 tspn salt (as desired)
- dash of sugar
- 1 fresh red or green chili
- =
Directions
1
Sprinkle salt over eggplant slices. Fry eggplants till golden brown and drain on paper towels.
2
Fry onion rings until soft. Stir in garlic until golden.
3
Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.
4
Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.
5
Mix dry mint with crushed garlic. Add mint mixture to pot. Cook for 2 minutes.
6
Remove chili and serve cold with main dishes
Recipe sourced from
fandom