RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.4021
Energy (kCal)	338.4545
Carbohydrates (g)	2.0744
Total fats (g)	34.3717
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2695
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.3255
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1114
Tocopherol, beta (mg)	0.0297
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)	1.2538
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3583
Proline (g)	0.6044
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0503
Adjusted Protein (g)	0.0000
Cystine (g)	0.0561
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.2265
Copper, Cu (mg)	0.0127
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6602
Total lipid (fat) (g)	34.3717
Vitamin K (phylloquinone) (g)	16.8777
Cholesterol (mg)	28.9165
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	7.8206
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	252.6155
Energy (kcal)	338.4545
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6404
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1593
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2812
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.9672
Lutein + zeaxanthin (g)	0.7625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3924
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)	6.5419
Fatty acids, total saturated 16:0 (g)	5.3492
Carbohydrate, by difference (g)	2.0744
Vitamin D (IU)	5.6699
Fructose (g)	0.0559
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5642
Tyrosine (g)	0.3340
Potassium, K (mg)	65.0397
Fatty acids, total saturated 12:0 (g)	0.0897
Vitamin A, RAE (g)	68.0388
Serine (g)	0.3260
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3152
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.7735
Histidine (g)	0.2602
Isoleucine (g)	0.3340
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0636
Water (g)	45.3456
Fatty acids, total saturated 8:0 (g)	0.0675
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)	18.7615
Sodium, Na (mg)	48.2179
Iron, Fe (mg)	0.3708
Energy (kJ)	1416.1244
Ash (g)	0.5890
Caffeine (mg)	0.0000
Glycine (g)	0.1673
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7911
Fatty acids, total polyunsaturated (g)	3.0606
Vitamin E (alpha-tocopherol) (mg)	3.9445
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.0267
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0527
Vitamin D (D2 + D3) (g)	0.1134
Vitamin D3 (cholecalciferol) (g)	0.1134
Lysine (g)	0.7586
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1275
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0086
Folate, food (g)	7.8206
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	21.7563
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.2625
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.4334
Vitamin B-12 (g)	0.1928
Calcium, Ca (mg)	117.9419
Fatty acids, total saturated 10:0 (g)	0.1308
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2829
Glutamic acid (g)	1.3869
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	66.3378
Leucine (g)	0.6923
Folate, DFE (g)	7.8206
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)	0.0152
Tryptophan (g)	0.0709
Threonine (g)	0.2931
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.0040
Protein (g)	6.4021
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	20.8712
Betaine (mg)	0.0270
Phosphorus, P (mg)	89.9911
Tocopherol, gamma (mg)	0.2241

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. Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft). | 2. Allow skin to shrivel and turn black so as to give a smoky flavor to the salad. | 3. Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander. | 4. Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth. | 5. With the fork work together cheese and pesto until combined. | 6. Spoon eggplant cream in cups (as smaller as prettier). | 7. Place tomato pieces over the cream. | 8. Spoon a smaller amount of cheese-pesto over tomatoes. | 9. Top with a small piece of feta or Camembert cheese and decorate with herbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
garlic clove	1		crushed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
salt pepper				-	-	-	-
ricotta cheese	2	ounces		98.6562	1.7236	6.3843	7.3595
basil pesto	2 -3	teaspoons		-	-	-	-
tomato	4 -8	ounces	cut	0.0	0.0	0.0	0.0
feta cheese	1 -2	pieces	cut	-	-	-	-
thyme				-	-	-	-

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

Cooking in progress....

Eggplant Cream With Feta Pesto