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Eggplant (Aubergine) Caviar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9601
Energy (kCal)37.0325
Carbohydrates (g)9.0504
Total fats (g)0.1349
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast eggplants: | 2. Using a wooden skewer or fork, pierce eggplants all over. | 3. Turn two gas burners or gas grill to high flame; place one eggplant on each. | 4. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. | 5. Remove from flame; transfer to a nonreactive baking dish. | 6. Place one end of dish on a slant so that the juices can run from the eggplants. | 7. When cool enough to handle, peel away all blackened skin. | 8. Place eggplant flesh in the bowl of a food processor; pulse until pureed. | 9. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, pepper, onion and garlic powder. | 10. Serve warm or at room temperature with pita or rye bread. | 11. Serving size will vary; depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    globe eggplant 2 - - - -
    onion 1/2 minced 32.0 7.472 0.88 0.08
    plum tomato 2 seeded chopped - - - -
    flat leaf parsley 1/4 cup chopped - - - -
    extra virgin olive oil 1/2 cup - - - -
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    salt coarse - - - -
    black pepper ground coarse - - - -
    pita bread rye - - - -

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



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