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Italian Eggplant Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4033
Energy (kCal)477.2448
Carbohydrates (g)29.6858
Total fats (g)40.5691
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 90 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice. | 2. In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 6 - - - -
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    white sugar 2 tablespoons 97.524 25.195 0.0 0.0
    parsley 1 teaspoon 0.45 0.0791 0.0371 0.0099
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    basil 1/4 teaspoon 0.0508 0.0059 0.006999999999999999 0.0014
    salt pepper to taste - - - -

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



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