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Russian Eggplant Caviar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.106
Energy (kCal)370.839
Carbohydrates (g)31.6787
Total fats (g)27.726
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake eggplant, allow to cool, skin, & mince finely. | 2. Saute onion & pepper in 1 tb of oil until onion is browned. | 3. Add adding remaining oil. | 4. Add tomato paste, stir well & simmer for 5-mins. | 5. Add vinegar, sugar, salt & pepper & ceggplant. | 6. Stir well & cook slowly for 30-mins on a low-heat. | 7. If necessary you may add more oil to prevent mixture from sticking & thus burning. | 8. Remove from heat, cool to room temp, then refrigerate. | 9. Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    onion 1 minced 60.0 14.01 1.65 0.15
    tomato paste 5 tablespoons 65.6 15.128 3.4560000000000004 0.376
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    bell pepper 1 seeded minced - - - -
    sugar 1 teaspoon powdered 9.725 2.4942 0.0 0.0
    salt pepper - - - -

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



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