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Eggplant Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9517
Energy (kCal)2159.2993
Carbohydrates (g)53.7288
Total fats (g)217.6523
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse eggplants, and remove the stems. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool. | 2. In a medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 pounds 226.7965 53.3425 8.8904 1.6329
    head garlic 1 peeled chopped - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    red wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0
    salt pepper to taste - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194

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



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