Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 3 eggplants or about 2 1/2 pounds in total
- 2 medium onions, peeled and finely minced
- 1/2 cup of olive oil
- 1 green pepper, cored, seeded and finely chopped
- 4 garlic cloves, peeled and crushed
- 3 large tomatoes, peeled and finely chopped
- 1 tablespoon of salt
- Freshly ground black pepper
- Juice of one lemon if desire
Directions
Place the eggplants in an ovenproof dish and bake preheated at 450 F. until tender, about 30 minutes, turning one time after 15min on the other side. Set aside to cool.
Meanwhile, sauté the onions in olive oil until they are soft but not brown. Add chopped green pepper and garlic: cook until the green pepper begins to soften, 10-15 minutes.
Peel the baked eggplants and chop the pulp finely. Add to the frying pan along with chopped tomatoes, salt and pepper. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for about 15 min.
Category:Moldovan Recipes
Category:Moldovan Vegetarian