Page 17 - IFSO Cookbook 2024 PRINT.indd

International
Healthy Recipes Vol.3

3. Prepare the Eggplants: Grill the eggplants in the oven at 200°C (392°F) until the
skin is completely burnt. Once done, cool them under cold water and peel o the
burnt skin. Chop the grilled eggplants into small pieces.
4. Prepare the Onion Mixture: Slice the onion and fry it in a pan with oil, salt, black
pepper, turmeric, grated garlic, and dry mint powder until caramelized. If it becomes
too dry, add a little water.
5. Combine Ingredients: Add the chopped meat and grilled eggplants to the onion
mixture in the pan. Fry everything together for about 10 minutes until well
combined.
6. Add Lentil Puree: Pour in the lentil puree to the mixture. If desired, dilute 2-3
spoons of pasteurized curd with water and add it for extra flavour. Let the mixture
simmer on low heat for 10 minutes, allowing the flavours to blend together.
Nutritional Analysis

Source: Nutritionist IV software
Total
weight Calories Fat Carbs Calcium
Ingredient Protein (g) Sugars (g) Iron (mg) Fibre (g)
used in (kcal) (g) (g) (mg)
recipe (g)
Green lentils
(cooked) 200 680 52 4 112 4 10 80 28
Lean veal
(cooked) 90 154.8 21.96 6.80 - - 0.88 15.3 -
Onion (raw) 200 40 1.8 0.4 6.2 4.4 1.0 62.0 2.6
Ground 30 120 3.8 9.2 1.6 0.2 - 10 1
walnuts
Eggplants 1000 270 10.5 1.9 63 37.8 2.5 100 32
Garlic 5 4 0.19 0.02 0.99 0.03 0.05 5 0.1
Curd 100 60 1.4 4 3 - - 150 -
Dry mint 15 4.2 0.4 0.1 00 0.1 0.8 18.5 4.2
Oil 30 265.5 - 30 - - - - -
TOTAL 1598.8 92.05 56.42 186.79 46.53 15.23 440.8 66.9

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