Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Salad | 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 Aubergines (eggplants)
- 4 Capsicums, (Sweet peppers)
- 1 Cucumber, diced
- 1 heaped tbsp finely chopped Walnuts
- 2 Garlic Cloves, crushed
- 1 tbsp Wine Vinegar
- 3 tbsp Salad Oil
- Salt
- 4 Tomatoes, sliced
- 1 heaped tbsp freshly chopped Parsley
- A little more salad oil
Directions
Preheat the oven to very hot then place the aubergines and peppers on a baking tray and bake for 20 minutes.
Once cooked, chop the aubergine and peppers into small cubes and allow to cool.
Place the aubergine, pepper, cucumber, walnut, garlic, vinegar, oil and salt in a mixing bowl and mix well.
Arrange on a serving platter and garnish with the tomato slices and chopped parsley. Sprinkle with some more oil. Serve at room temperature.
Category:Bulgarian Recipes
Category:Bulgarian Salads