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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To roast the eggplants, preheat a charcoal or gas grill or a broiler. | 2. Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use. | 3. The eggplant is cooked when it is soft and looks somewhat deflated. | 4. Place the eggplant on a plate to cool. | 5. Trim and seed the red pepper, then cut into 1/4-inch dice. | 6. Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice. | 7. Peel and finely chop the onion. | 8. Peel and finely chop the garlic. | 9. Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds. | 10. Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed. | 11. Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic. | 12. Stir in the olive oil and lemon juice and season with salt and pepper. | 13. Serve immediately or the salt will draw out too much moister from the vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1 1/2	1/2		-	-	-	-
bell pepper	1			-	-	-	-
cucumber	1/3			5.2	1.2584	0.2253	0.0381
red onion	1/4			-	-	-	-
garlic	1/2			2.235	0.4959	0.0954	0.0075
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

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