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Eggplant Kebabs (Badrijan Kebab)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.295
Energy (kCal)636.174
Carbohydrates (g)-
Total fats (g)68.4653
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the grill and let the coals burn until covered with a white ash, or preheat the broiler. Oil the grill or broiler rack (I like to use a smoker basket or a veggie basket when grilling any veggie). | 2. With a sharp knife, finely dice the salt pork together with the garlic, salt, cilantro, and cayenne to taste until the ingredients are blended. | 3. Wash and stem the eggplants. Pat thoroughly dry. With a sharp knife, make a lengthwise slit in the eggplant, cutting approximately one-third of the way into the eggplant, and leaving about ½ inch uncut on each end. Insert a little of the salt pork mixture into each slit. | 4. Thread the eggplants lengthwise on long metal skewers, two on each skewer. Brush with olive oil. Grill or broil the eggplants, turning from side to side (NOT slit side down) until soft, about 25 to 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt pork 3 ounces 636.174 0.0 4.295 68.4653
    garlic clove 3 - - - -
    salt 1 teaspoon coarse 636.174 0.0 4.295 68.4653
    cilantro 6 -8 sprigs stemmed 0.0 0.0 0.0 0.0
    cayenne pepper 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0
    baby eggplant 8 inches - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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