172. Roasted eggplant mash (Kyopolou)
Ingredients::
Eggplants: 1248g (gross 1300g), Peppers: 194g (gross 200g), Tomatoes: 97g (gross 130g), Sunflower oil: 50g, Garlic: 12g (gross 15g), Parsley: 35g (gross 50g), Vinegar: 20g, Salt: 5g
Instructions:
Eggplants are baked in a high-temperature oven, peeled immediately to prevent darkening, and finely chopped. Then, crushed garlic, peeled and finely chopped tomatoes, roasted, peeled, stemmed, and seeded chopped peppers, finely chopped parsley, sunflower oil, vinegar, and salt are added. Mixed thoroughly.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Патладжани | 1300.00 | 1248.00 |
| Пиперки | 200.00 | 194.00 |
| Домати | 130.00 | 97.00 |
| Sunflower oil | 50.00 | 50.00 |
| Чесън | 15.00 | 12.00 |
| Parsley | 50.00 | 35.00 |
| Vinegar | 20.00 | 20.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:2.3 , Fats:5.4, Carbohydrates:6.9, Energy value:87 kcal
Chemical composition per serving (in grams): Proteins:2.3 , Fats:5.4, Carbohydrates:6.9, Energy value:87 kcal
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