Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
437
Calories
10g
Protein
15g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 6 large tomatoes, thinly sliced
- 3 medium-sized sweet potatoes, sliced about 1.5 cm thick
- 4 medium Spanish onions, sliced about 1.5 cm thick
- 2 medium zucchini, cut in half lengthwise then cut into 3 cm lengths
- 1 eggplant (aubergine), sliced about 1.5 cm thick
- 1/3 cup chopped, fresh continental parsley
- 1 1/2 tablespoons chopped fresh fennel
- 2-3 bay leaves
- 3-5 cloves garlic, whole and cracked
- salt and pepper
- olive oil
Directions
1
Grease a baking dish, then layer each of the vegetables, alternating colours.
2
Sprinkle top layer with fennel (or dill), bay leaves, garlic, and salt and pepper to taste.
3
Drizzle with oil.
4
Preheat oven to moderate (approx 180°C).
5
Bake vegetables until tender, for approximately 35- 40 minutes.
6
Category:Cyprian Recipes
7
Category:Cyprian Vegetarian
Recipe sourced from
fandom