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Eggplant Salad (Melitzanosalata)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3644
Energy (kCal)1537.869
Carbohydrates (g)23.5682
Total fats (g)162.7128
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft. | 2. Allow skin to shrivel and turn black so as to give a smoky flavor to the salad. | 3. Peel eggplants whil still hot and chop flesh into small pieces. | 4. Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper. | 5. Place in salad bowl and garnish with olives and green pepper rings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 - - - -
    onion 1 grated 28.0 6.537999999999999 0.77 0.07
    garlic clove 2 crushed - - - -
    tomato 1 peeled seeded chopped 41.86 9.282 2.184 0.364
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt pepper - - - -
    olive ripe - - - -
    green pepper 1 seeded sliced 32.8 7.6096 1.4104 0.2788

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



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