Another vegetarian Iraqi dish
1) Chop all the vegetables into circles including the onion into small circles (HOW SMALL BIG)
2) Arrange the big potatoes and capsicum into a baking tray that is sprayed with olive oil, salt and black pepper
3) Take another tray and arrange the eggplant and add the same spray in 2)
4) Take another tray and arrange the onion and tomatoes and add spray in 2) & 3)
5) Put in the oven (TEMPERATURE/ PREHEATING)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1681g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 997 | ||
Calories from Fat: 18 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.4mg | 3 % | |
Potassium 5829.6mg | 153 % | |
Total Carbohydrate 226g | 66 % | |
Dietary Fiber 32.9g | 132 % | |
Sugars, other 193.1g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 997
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