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Roasted Eggplant and Feta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.0809
Energy (kCal)454.73
Carbohydrates (g)21.1906
Total fats (g)32.4082
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes. | 3. Set aside to cool. | 4. Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper. | 5. Toss about half the dressing with eggplant. | 6. Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts. | 7. Sprinkle with cheese and olives, drizzle with remaining dressing. | 8. Garnish with fresh oregano sprigs if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 cubed - - - -
    extra virgin olive oil 3/4 cup divided - - - -
    lemon juice 1/4 cup squeezed 13.42 4.209 0.2135 0.1464
    onion 1/4 cup minced 16.0 3.736 0.44 0.04
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    oregano 2 tablespoons minced 15.9 4.1352 0.54 0.2568
    salt pepper - - - -
    feta cheese 1 crumbled 396.0 6.135 21.315 31.92
    kalamata olive 1/2 cup pitted chopped - - - -
    oregano sprig - - - -

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



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