RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.8486
Energy (kCal)	1047.9375
Carbohydrates (g)	2.8081
Total fats (g)	114.0188
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	11.3630
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2385
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	2.5891
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4480
Proline (g)	0.2620
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1399
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.2566
Copper, Cu (mg)	0.0630
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7650
Total lipid (fat) (g)	114.0188
Vitamin K (phylloquinone) (g)	16.6587
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	192.5540
Folate, total (g)	23.7850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	283.8750
Energy (kcal)	1047.9375
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2117
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1946
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2686
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.9528
Lutein + zeaxanthin (g)	257.1640
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4465
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)	11.3430
Fatty acids, total saturated 16:0 (g)	8.7626
Carbohydrate, by difference (g)	2.8081
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6938
Tyrosine (g)	0.2544
Potassium, K (mg)	111.8340
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	80.6720
Serine (g)	0.4969
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3510
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0167
Histidine (g)	0.1613
Isoleucine (g)	0.3485
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1276
Water (g)	41.6744
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	8.3010
Sodium, Na (mg)	73.7840
Iron, Fe (mg)	1.6738
Energy (kJ)	4385.2435
Ash (g)	0.7000
Caffeine (mg)	0.0000
Glycine (g)	0.2280
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	58.4848
Fatty acids, total polyunsaturated (g)	70.0018
Vitamin E (alpha-tocopherol) (mg)	1.0008
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1637
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4724
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8023
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0386
Folate, food (g)	23.7850
Fatty acids, total saturated 20:1 (g)	0.4517
Fatty acids, total monounsaturated (g)	26.8291
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.9873
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	11.5034
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	48.6355
Fatty acids, total saturated 10:0 (g)	0.0033
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3754
Glutamic acid (g)	0.8848
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5615
Folate, DFE (g)	23.7850
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.2362
Tryptophan (g)	0.0875
Threonine (g)	0.2874
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1493
Protein (g)	6.8486
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	26.0472
Betaine (mg)	0.1500
Phosphorus, P (mg)	113.4195
Tocopherol, gamma (mg)	0.2500

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. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry. | 2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes. | 3. Drain on paper towels and cool to room temperature. | 4. Wipe skillet clean. | 5. Preheat oven to 375° with rack in middle level. | 6. Halve leek/green onion lengthwise and thinly slice. | 7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes. | 8. Add garlic to release fragrance; sauté about 2 minutes. | 9. Transfer to a bowl. | 10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste. | 11. Place one crust pie shell in 8”or 9" pie plate. Reserve remaining for top;. | 12. brush lightly with oil. | 13. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil. | 14. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes. | 15. Let stand 10 minutes before slicing into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2 -3		peeled cut peeled cut	-	-	-	-
olive oil			divided	-	-	-	-
leek	1			-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	1		beaten	71.5	0.36	6.28	4.755
sharp white cheddar cheese	1	cup	grated	-	-	-	-
romano cheese	1/3	cup	grated	-	-	-	-
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
greek oregano	1/2	teaspoon		-	-	-	-
double crust pie	1			-	-	-	-

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

Cooking in progress....

Greek Eggplant and Walnut Pie