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Roasted Eggplant (Aubergine) Spread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1067
Energy (kCal)364.73
Carbohydrates (g)2.1045
Total fats (g)40.5732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes. | 2. Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic. | 3. Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender. | 4. Cool slightly so it can be handled; chop eggplant and garlic. | 5. Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl. | 6. Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 peeled sliced - - - -
    salt 2 1/2 1/2 - - - -
    garlic clove 10 peeled - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt 1/4 teaspoon - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    bell pepper roasted - - - -
    parmesan cheese - - - -

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



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