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Italian Fried Eggplant Balls

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4048
Energy (kCal)1954.212
Carbohydrates (g)1.1833
Total fats (g)222.7804
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well. | 2. In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed. | 3. In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 4 peeled quartered - - - -
    purpose flour 2 tablespoons - - - -
    egg 1 71.5 0.36 6.28 4.755
    white pepper 1/2 teaspoon ground 3.552 0.8233 0.1248 0.0254
    pepperoncini pepper 1 chopped - - - -
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    salt to taste - - - -

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



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