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Eggplant Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.77
Energy (kCal)31.129
Carbohydrates (g)6.6766
Total fats (g)0.07
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft. When it has cooled, cut it open and scoop out the flesh, discarding the seeds. | 2. Chop the flesh into cubes and place in a food processor. Add to the processor 1 small chopped onion and salt and pepper. | 3. Add vinegar or lemon juice and olive oil. | 4. Process all together until blended well. | 5. Refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    extra virgin olive oil 1/2 cup - - - -
    parsley chopped - - - -
    olive - - - -

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



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