Eggplant (Aubergine) With Garlic Cream Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 34.6642 |
| Energy (kCal) | 2110.7775 |
| Carbohydrates (g) | 93.5728 |
| Total fats (g) | 190.9247 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Salt and sweat the eggplant pieces for 30 minutes. | 2. Preheat oven 400 degrees. | 3. Meanwhile, heat 1 Tb. | 4. olive oil, saute onion until limp and golden. | 5. Add rest of ingredients through salt& pepper. | 6. Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky. | 7. Or use any tomato sauce you personally like. | 8. Best if thick and chunky. | 9. Boil the unpeeled garlic cloves in water to cover for 2 minutes. | 10. Can skip, if your cloves are already peeled. | 11. Drain, hit each clove lightly with mallet or flat side of large knife. | 12. Peel. | 13. Place in a small saucepan with stock to cover. | 14. Simmer for about 45 minutes. | 15. Replenish stock as needed. | 16. Whirl garlic and stock in blender until pureed. | 17. Set aside. | 18. Rinse and drain eggplant of salt. | 19. Brush a large baking sheet with 1/4 olive oil. | 20. Place in oven until hot. | 21. Place eggplant on hot pan. | 22. Bake 25-30 minutes. | 23. Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp. | 24. Looking for soft, golden, and cooked eggplant. | 25. May need more oil. | 26. Drain and blot off oil with paper towel. | 27. Reduce oven to 350 degrees. | 28. Heat 4 Tbs. | 29. butter in heavy saucepan. | 30. Whisk in flour. | 31. Let roux cook over low heat, stirring constantly, for 3-4 minutes. | 32. Whisk in hot scalded milk. | 33. Cook gently, stirring frequently for 10-15 minutes. | 34. Add salt and pepper to taste,. | 35. and stir in garlic puree. | 36. Remove from heat. | 37. Beat egg. | 38. Beat some of sauce into the egg to temper. | 39. Beat egg into sauce. | 40. Taste for seasoning. | 41. Place half of tomato sauce on bottom of a 2quart pan. | 42. Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant. | 43. Pour the garlic cream sauce over all. | 44. Sprinkle with grated Parmesan cheese. | 45. Bake 45-60 minutes til golden brown and bubbling. | 46. Can be vegan leave off cheese. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| eggplant | 2 | sliced | - | - | - | - | |
| olive oil | 1 | tablespoon | 119.34 | 0.0 | 0.0 | 13.5 | |
| onion | 1 | chopped | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| plum tomato | 2 | cans | drained crushed | - | - | - | - |
| basil | 1 | tablespoon | dried | 0.6095 | 0.0702 | 0.0835 | 0.017 |
| thyme | 1 | teaspoon | dried | 0.8079999999999999 | 0.1956 | 0.0445 | 0.0134 |
| oregano | 1 | tablespoon | dried | 7.95 | 2.0676 | 0.27 | 0.1284 |
| bay leaf | 1 | - | - | - | - | ||
| salt pepper | - | - | - | - | |||
| garlic clove | 60 | peeled | - | - | - | - | |
| water | boiling | - | - | - | - | ||
| butter | 4 | tablespoons | 342.0 | 15.714 | 10.686 | 28.8 | |
| flour | 4 | tablespoons | 144.57 | 31.6514 | 2.3502 | 0.5609 | |
| milk | 2 1/2 | cups | scalded | 1380.0 | 33.24 | 13.74 | 143.04 |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| parmesan cheese | 1/2 - 3/4 | cup | grated | 0.0 | 0.0 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.