RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6678
Energy (kCal)	645.5864
Carbohydrates (g)	2.0869
Total fats (g)	72.1803
Fatty acids, total saturated 20:0 (g)	0.2981
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5804
Fatty acids, total polyunsaturated 17:1 (g)	0.0900
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0003
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0327
Tocopherol, beta (mg)	0.0792
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0002
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)	1.4133
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0056
Proline (g)	0.0041
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3162
Adjusted Protein (g)	0.0000
Cystine (g)	0.0025
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5067
Copper, Cu (mg)	0.0852
Maltose (g)	0.0154
Zinc, Zn (mg)	0.0909
Total lipid (fat) (g)	72.1803
Vitamin K (phylloquinone) (g)	48.2022
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	167.3760
Folate, total (g)	4.8589
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	108.0968
Energy (kcal)	645.5864
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9044
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7956
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.1145
Lutein + zeaxanthin (g)	0.2429
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0048
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)	8.1627
Fatty acids, total saturated 16:0 (g)	8.1634
Carbohydrate, by difference (g)	2.0869
Vitamin D (IU)	0.0000
Fructose (g)	0.3218
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0364
Tyrosine (g)	0.0036
Potassium, K (mg)	66.4175
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	5.4061
Serine (g)	0.0069
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0072
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)	0.0929
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0039
Isoleucine (g)	0.0049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2835
Water (g)	20.4297
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)	63.8972
Sodium, Na (mg)	408.5852
Iron, Fe (mg)	0.8675
Energy (kJ)	2701.3291
Ash (g)	1.5435
Caffeine (mg)	0.0000
Glycine (g)	0.0052
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)	7.0575
Fatty acids, total polyunsaturated (g)	7.6397
Vitamin E (alpha-tocopherol) (mg)	10.7232
Sucrose (g)	0.0165
Vitamin B-6 (mg)	0.0177
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)	0.0074
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)	1582.0200
Starch (g)	0.0121
Pantothenic acid (mg)	0.0166
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0073
Folate, food (g)	4.8589
Fatty acids, total saturated 20:1 (g)	0.2242
Fatty acids, total monounsaturated (g)	52.5466
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0158
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.5641
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.9883
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	10.1542
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0073
Glutamic acid (g)	0.1160
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.6171
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0068
Folate, DFE (g)	4.8589
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)	0.8377
Tryptophan (g)	0.0017
Threonine (g)	0.0073
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0307
Protein (g)	0.6678
Cryptoxanthin, beta (g)	0.4417
Fatty acids, total saturated 18:1 undifferentiated (g)	51.3272
Betaine (mg)	0.0940
Phosphorus, P (mg)	6.6383
Tocopherol, gamma (mg)	0.6262

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. Preheat oven to 400°F. | 2. Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled. | 3. While the eggplants cook, prepare your sauce. | 4. Puree the garlic cloves with lemon juice and salt. | 5. In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley. | 6. When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment. | 7. Slit down the middle and scoop pulp into a serving dish. | 8. Discard the skins. | 9. Cut the pulp coarsely and blend in the sauce. | 10. Serve warm or cold. | 11. *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4			-	-	-	-
garlic clove	4			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt	1	pinch		-	-	-	-
anchovy paste	2	tablespoons		-	-	-	-
caper	2	tablespoons	chopped	3.9560000000000004	0.8411	0.4059	0.1479
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
parsley	1	bunch	chopped	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0

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

Cooking in progress....

Eggplant Dip - Aubergine En Canton