RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0014
Energy (kCal)	989.565
Carbohydrates (g)	6.0334
Total fats (g)	109.2013
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	11.3404
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0306
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1881
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0629
Proline (g)	0.0395
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9390
Adjusted Protein (g)	0.0000
Cystine (g)	0.0049
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2458
Copper, Cu (mg)	0.0457
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2455
Total lipid (fat) (g)	109.2013
Vitamin K (phylloquinone) (g)	262.9569
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	198.5900
Folate, total (g)	34.1688
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1302.1588
Energy (kcal)	989.5650
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1102
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0079
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3672
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	36.3899
Lutein + zeaxanthin (g)	860.6937
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0368
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	13.1962
Fatty acids, total saturated 16:0 (g)	7.6585
Carbohydrate, by difference (g)	6.0334
Vitamin D (IU)	0.0000
Fructose (g)	0.6838
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.0894
Tyrosine (g)	0.0192
Potassium, K (mg)	167.8325
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	64.9938
Serine (g)	0.0313
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0336
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0031
Histidine (g)	0.0161
Isoleucine (g)	0.0253
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2870
Water (g)	65.6197
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	779.6213
Sodium, Na (mg)	10.3713
Iron, Fe (mg)	1.0637
Energy (kJ)	4140.0563
Ash (g)	0.5208
Caffeine (mg)	0.0000
Glycine (g)	0.0340
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	57.6885
Fatty acids, total polyunsaturated (g)	69.0290
Vitamin E (alpha-tocopherol) (mg)	0.6010
Sucrose (g)	0.4616
Vitamin B-6 (mg)	0.0772
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0455
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1311
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0378
Folate, food (g)	34.1688
Fatty acids, total saturated 20:1 (g)	0.4360
Fatty acids, total monounsaturated (g)	24.9026
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.9206
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.9624
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	31.3775
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0402
Glutamic acid (g)	0.1488
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7188
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0439
Folate, DFE (g)	34.1688
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.2677
Tryptophan (g)	0.0131
Threonine (g)	0.0290
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0848
Protein (g)	1.0014
Cryptoxanthin, beta (g)	2.1725
Fatty acids, total saturated 18:1 undifferentiated (g)	24.2471
Betaine (mg)	0.0400
Phosphorus, P (mg)	22.9575
Tocopherol, gamma (mg)	0.0795

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool. | 2. Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine. | 3. Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop. | 4. Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste. | 5. Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
walnut	1/2	cup		963.56	0.0	0.0	109.0
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
hot chili pepper	1	teaspoon	minced	1.25	0.2956	0.0625	0.0062
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

Elegant Eggplant (Aubergine) Caviar