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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the eggplants, slice and sprinkle with coarse salt. Let them | 2. sit for one hour then rinse off the bitter liquid they release;. | 3. pat dry and cut into cubes. | 4. Remove the skins from the tomatoes and cut into cubes. | 5. Peel and slice the onion and garlic and saute gently in a skillet with olive oil. | 6. Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper. | 7. Cook slowly for 20 minutes. | 8. Add pomegranate syrup. | 9. Serve warm, with love. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
tomato	2			80.4198	17.3796	3.9316	0.8936
mint	1	tablespoon	dried	-	-	-	-
parsley	1			1.368	0.2405	0.1129	0.03
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vinegar	3	tablespoons	tried	9.387	0.4157	0.0	0.0
pomegranate syrup	2	tablespoons		-	-	-	-
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
pepper	1	dash		0.251	0.064	0.0104	0.0033

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