Cookies
This website uses cookies to ensure you get the best experience. Choose which cookies you want to accept.
Cookie management
These cookies are necessary to ensure the proper functioning of the website.
Through the use of analysis cookies, also referred to as “statistics cookies,” we can track the number of visitors to a website and gather insights into the popularity of specific features. These cookies enable us to better understand the browsing habits of our audience. By utilizing analysis or statistics cookies, we can identify the navigation patterns of anonymous or pseudonymous users on our platform, including how long they spend on certain pages and the sequence in which they access our content. These anonymized or pseudonymous profiles allow us to discern user preferences, aiding in the ongoing improvement of our services. Identifying individuals with precision is not feasible.
We utilize marketing cookies to present you with personalized advertisements, including those on external websites. These cookies enable the creation of pseudonymous profiles based on user interests, which help in showing relevant promotional content. Marketing cookies are employed to ensure that the ads align with your preferences. You have the option to disable this feature; however, this will not reduce the quantity of ads you encounter but will influence the relevance of their content.

Pearl Barley with Stewed Eggplant

Homepage Recipes Pearl Barley with Stewed Eggplant

Pearl Barley with Stewed Eggplant

Preparation steps

Umyj warzywa.Bakłażana pokrój w małą kostkę i duś na patelni na rozgrzanym oleju (około 10 minut). Pod koniec smażenia do bakłażana dodaj przeciśnięty przez praskę czosnek. Następnie do podduszonego bakłażana dodaj wodę. Duś bakłażana do miękkości, a następnie zdejmij patelnię z palnika.Kaszę jaglaną opłucz na sitku zimną wodą, a następnie przelej wrzątkiem. Kaszę ugotuj w osolonej wodzie.  Ugotowaną kaszę przełóż na patelnię z bakłażanami. Dodaj sok z cytryny oraz posiekaną natkę pietruszki i wymieszaj.Potrawę przełóż na talerz i posól do smaku.
Tags:
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
-
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Card image cap
Number of servings 200 × Gram (1 g)
Weight 200 g
Eggplant
Card image cap
Number of servings 100 × Mililiter (1 g)
Weight 100 g
Water
Card image cap
Number of servings 75 × Gram (1 g)
Weight 75 g
Millet groats
Card image cap
Number of servings 0.5 × Bunch (40 g)
Weight 20 g
Parsley
Card image cap
Number of servings 2 × Tablespoon (6 g)
Weight 12 g
Lemon juice
Card image cap
Number of servings 1 × Tablespoon (10 ml)
Weight 10 ml
Cold-pressed rape oil
Card image cap
Number of servings 0.5 × Tooth (5 g)
Weight 2.5 g
Garlic
Card image cap
Number of servings 1 × Gram (1 g)
Weight 1 g
Salt, white

Nutritional composition for all portions of the recipe

Proteins 20%
10.34g / 80.61 g
Fats 30%
12.43g / 53.74 g
Carbohydrates 50%
68.26g / 89.57 g
Kcal
426.27Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.