Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1 Eggplant
- Salt
- Extra Virgin Olive Oil
- 10 oz Can Tomatoes with liquid
- 1 Chopped tomato
- 1 tbsp Tomato Paste
- 2 tbsp Water
- 2 tsp Mashed garlic
- 2 tsp Vinegar
Directions
Cut stem off eggplant.
Remove stips of skin with a vegetable peeler.
Cut lengthwise in half, then crosswise into ¼" thick slices.
Spread on a cookie sheet & sprinkle with lots of salt.
Put in a colander & set aside for 4 hours.
Rinse well & drain.
Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides.
Pour off all but 1 tb olive oil.
Mash tomatoes with a fork & put into skillet.
Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.
Blend in tomato paste & water.
Cook 1 minute.
Stir in garlic & vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce.
Serve warm as part of a buffet.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Vegetarian