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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel garlic and crush. | 2. In a big pot, melt butter, and saute garlic until it is yellow and dry. | 3. Add tomato paste, and add two large tablespoons of vinegar into the pot and mix with the garlic and butter. | 4. Mix well, cook on very low for 15 minutes, and continue mixing it, watching carefully so as not to scorch. | 5. Wash eggplant and green pepper. | 6. Peel eggplant. | 7. Cut eggplant into circles. | 8. Cut large circles into half. | 9. Cut green pepper into slices, throw out seeds. | 10. Rewash eggplant and peppers. | 11. Sprinkle salt on eggplant. | 12. Preheat oil in frying pan to 350°F. | 13. Cook eggplant until brown. | 14. Then, turn and cook until both sides are brown. | 15. When eggplant is done, cook the pepper in the oil until soft. | 16. When it is done, add the eggplant and pepper to the tomato mixture and cover. | 17. It can be eaten hot or cold. | 18. It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled	-	-	-	-
green pepper	1		seeded	32.8	7.6096	1.4104	0.2788
garlic clove	1/2			-	-	-	-
salt				-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
butter	1/2 - 1	cup		0.0	0.0	0.0	0.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.