Musaqa Jamida

باسم الرصاعChef

Ingredients

• Eggplant
  1 kilogram
• Tomatoes
  0.5 kilogram
• Green Bell Pepper
  0.3 kilogram
• Garlic
  4 cloves
• Vinegar
  0
• Oil
  1.5 cup
• Salt
  0

Steps

1. 1

   Peel the eggplant and cut it into long slices, then cut the bell pepper into cubes, and blend the tomatoes in the blender.

   Required Tools:

   Knife

   Blender

   5 min
2. 2

   Fry the eggplant in the oil, making sure not to use too much oil, then drain and set aside.

   Required Tools:

   Frying Pan

   5 min
3. 3

   In a frying pan over heat, heat two tablespoons of oil, add the garlic and sauté until golden, then add the bell pepper cubes, vinegar, and blended tomatoes, and let it boil.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Season the tomato mixture with salt and add the fried eggplant slices, letting it cook until the sauce thickens. Enjoy your meal.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Green Bell Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Garlicper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags