RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.9181
Energy (kCal)	302.0548
Carbohydrates (g)	38.183
Total fats (g)	16.4834
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1476
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2145
Tocopherol, beta (mg)	0.1107
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3551
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2008
Proline (g)	0.1678
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	11.2272
Adjusted Protein (g)	0.0000
Cystine (g)	0.0853
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.1716
Copper, Cu (mg)	0.6000
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8427
Total lipid (fat) (g)	16.4834
Vitamin K (phylloquinone) (g)	95.4628
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0140
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	97.1029
Folate, total (g)	137.7546
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	8570.4295
Energy (kcal)	302.0548
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1869
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0571
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	23.7805
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1731
Vitamin C, total ascorbic acid (mg)	124.1754
Lutein + zeaxanthin (g)	1155.2929
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1754
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	117.0955
Fatty acids, total saturated 16:0 (g)	1.7855
Carbohydrate, by difference (g)	38.1830
Vitamin D (IU)	0.0000
Fructose (g)	12.3575
Fluoride, F (g)	20.5517
Aspartic acid (g)	1.2519
Tyrosine (g)	0.1302
Potassium, K (mg)	2254.0157
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	431.6552
Serine (g)	0.2385
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2513
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0189
Fatty acids, total saturated 14:0 (g)	0.0059
Histidine (g)	0.1300
Isoleucine (g)	0.1713
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.8049
Water (g)	849.3037
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	4607.7227
Sodium, Na (mg)	128.5591
Iron, Fe (mg)	4.7214
Energy (kJ)	1251.9666
Ash (g)	5.1204
Caffeine (mg)	0.0000
Glycine (g)	0.1860
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0004
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3330
Fatty acids, total polyunsaturated (g)	2.4806
Vitamin E (alpha-tocopherol) (mg)	7.9732
Sucrose (g)	0.0205
Vitamin B-6 (mg)	0.7870
Fatty acids, total trans-polyenoic 13:0 (g)	0.0007
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2510
Beta-sitosterol (mg)	0.0889
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	22991.6914
Starch (g)	0.0000
Pantothenic acid (mg)	0.8446
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3579
Folate, food (g)	137.7546
Fatty acids, total saturated 20:1 (g)	0.0469
Fatty acids, total monounsaturated (g)	10.7648
Stigmasterol (mg)	0.1333
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0034
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	62.7917
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.2314
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	133.6911
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0770
Alanine (g)	0.2535
Glutamic acid (g)	3.8941
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	960.5188
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2404
Folate, DFE (g)	137.7546
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	12.7613
Tryptophan (g)	0.0555
Threonine (g)	0.2486
Fatty acids, total polyunsaturated 18:1 c (g)	0.0841
Manganese, Mn (mg)	1.1877
Protein (g)	8.9181
Cryptoxanthin, beta (g)	103.2078
Fatty acids, total saturated 18:1 undifferentiated (g)	10.5142
Betaine (mg)	0.9800
Phosphorus, P (mg)	242.5271
Tocopherol, gamma (mg)	1.2764

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 200°C or 400°F. | 2. Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil. | 3. Mix thoroughly, so everything has a light coating of oil. | 4. Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch. | 5. Take out and leave to cool slightly. | 6. Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper. | 7. Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender. | 8. Do NOT over mix - it should be smooth but not pureed! | 9. Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two. | 10. Store in a container in the fridge with olive oil on the top for up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
aubergine	1		chopped	-	-	-	-
red pepper	1		de-seeded cut chopped	-	-	-	-
garlic clove	6		peeled	-	-	-	-
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt pepper				-	-	-	-
coriander	2	sprigs		1.0222	0.1631	0.0947	0.0231
harissa	1	teaspoon		-	-	-	-
sun tomato oil	4	tablespoon	sun-dried drained sun-dried packed	-	-	-	-

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

Cooking in progress....

Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip