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Crispy Eggplant & Feta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.1015
Energy (kCal)721.0342
Carbohydrates (g)11.0452
Total fats (g)58.2333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplant into bite sized pieces, coat with salt and marinate for one hour. | 2. Make an anglaise with egg and cream. | 3. In a heavy skillet heat 1 cup olive oil to 325°F. | 4. Wash and dry eggplant. | 5. Toss into flour, then into the anglaise, and into the bread crumbs. | 6. In a large bowl place the spinach, crumbled cheese, tomatoes, rosemary leaves, juice of one lemon, and toss well. | 7. Add 1/2 cup olive oil. | 8. Fry the eggplant until crispy, toss into bowl and season with salt and pepper. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 4 - - - -
    salt - - - -
    egg 1 71.5 0.36 6.28 4.755
    cream 1 tablespoon 49.5 0.9975 0.5445 5.202000000000001
    breadcrumb 1 cup - - - -
    purpose flour 1 cup - - - -
    baby spinach 2 pints washed - - - -
    feta 1/2 lb crumbled 598.7534 9.2761 32.2284 48.2631
    cherry tomato 1 pint sliced - - - -
    rosemary 1 sprig separated - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    extra virgin olive oil 1 1/2 1/2 - - - -

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



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