Eggplant Oriental
From New Delineator recipes., 1929
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
136Calories
7 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein6.7 g
Carbohydrates29 g
Fiber9.4 g
Sugars19 g
Total Fat1.7 g
Saturated Fat2.9 g
Monounsaturated Fat26 g
Polyunsaturated Fat11 g
Omega-33.1 g
Cholesterol0 mg
Sodium7037 mg
Potassium1760 mg
Calcium82 mg
Iron2.5 mg
Magnesium83 mg
Phosphorus180 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A358 mcg
Vitamin E12 mg
Vitamin K59 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate109 mcg
Choline49 mg
Caffeine0 mg
Water681 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 93. The excerpt below is the record exactly as published.
EGGPLANT ORIENTAL 2 green peppers 6 ripe tomatoes 2 eggplants 3 teaspoons salt 3 tablespoons cooking oil i teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.