Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
67
Calories
2g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 pound eggplant
- 1 cup chopped tomato
- 1/2 cup tomato puree, fresh or canned
- 1 teaspoon minced garlic
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon zhoug, or the milder condiment, shatta
- Preheat the oven to 400 F.
Directions
1
Bake the eggplant until it is very soft, about 35 minutes.
2
Peel and cool. mash the eggplant pulp amd mix with the choppped
3
tomato. Add the rest of the ingredients and mix well.
4
Category:Yemeni Recipes
5
Category:Yemeni Salads
Recipe sourced from
fandom