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Eggplant and Mint Bruschetta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1675
Energy (kCal)780.091
Carbohydrates (g)5.6904
Total fats (g)78.1681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450ºF. | 2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. | 3. Season with salt and pepper; toss to combine. | 4. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature. | 5. Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. | 6. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes. | 7. Transfer eggplant mixture to a medium bowl. | 8. Add mint; toss with remaining tablespoon oil and lemon juice. | 9. Divide eggplant mixture among bread slices, top with feta, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    red onion 1 quartered separated - - - -
    plum tomato 4 halved seeded slivered - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    salt pepper - - - -
    red pepper flake crushed - - - -
    bread 4 slices - - - -
    mint leaf 1/2 cup packed - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    feta cheese 4 ounces crumbled 299.376 4.6381 16.1141 24.1315

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



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