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Grilled Eggplant and Feta Cheese Salad (Bobby Flay)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.9494
Energy (kCal)1171.785
Carbohydrates (g)29.6864
Total fats (g)102.5686
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a gas or charcoal grill to high. | 2. Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes. | 3. Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    kosher salt - - - -
    black pepper ground - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    ancho chile powder 2 teaspoons dried - - - -
    oregano 2 teaspoons chopped 5.3 1.3784 0.18 0.0856
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    red onion 1 sliced 64.0 14.944 1.76 0.16
    feta cheese 8 ounces crumbled 598.752 9.2761 32.2283 48.263000000000005

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



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