Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
252
Calories
8g
Protein
1g
Fat
58g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
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 medium eggplant
- 3 tomato
- 1 Zucchini
- 1 spoon tomato paste
- 4 potato
- 1/2 spoon Kisper
- 4 jalapeno
- 1/4 spoon chilli pepper
- Chopped garlic
Directions
1
Fry the zucchini, eggplant, potato and tomato in oil. Take some of the hot oil and use it to fry the tomato paste, spices, garlic under low heat. Add the vegetables in plate with some pouring sauce on top.
2
Category:Libyan Recipes
3
Category:Libyan Vegetarian
Recipe sourced from
fandom