Ingredients
| Rice with eggplant gravy | |
| 20 ml (1 tbsp) | Olive oil |
| 20 g | Onions, fresh |
| 5 g | Garlic, fresh |
| 75 g | Eggplants, fresh |
| 10 ml | Tomato sauce |
| 1 g | Seasonings (salt, black pepper, nutmeg) |
| Fried cassava | |
| 20 ml (1 tbsp) | Cassavas, fresh |
| 20 ml (1 tbsp) | Olive oil |
| Rocket salad | |
| 50 g | Rocket, fresh |
| 40 g | Chayote, fresh |
| 1 g | Seasonings (salt, black pepper, nutmeg) |
| 20 ml (1 tbsp) | Olive oil |
| Papaya in syrup | |
| 60 g | Papaya, canned |
Cooking Instructions
Rice with eggplant gravy
Heat a tablespoon of oil in a saucepan. Add the chopped onion and garlic and stir-fry until
golden brown. Add the chopped eggplants and mix well. Add the tomato sauce, salt, pepper
and herbs and let it cook under medium heat for 30-40 minutes.
Fried Cassava
Just before serving fry the cassava in a skillet with olive oil until golden, for about 5-10
minutes.
Rocket salad
Rinse the leaves of rocket. Drain the water and put the leaves together with chopped
chayote into a bowl. Season the salad with oil, herbs, salt and pepper to taste.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 701 kcal | Energy |
| 3.7 g | Protein |
| 143 mg | Phosphate |
| 38 mg | Sodium |
| 772 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |