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Eggplant Sauteed With Oil and Garlic

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6316
Energy (kCal)370.3364
Carbohydrates (g)2.6705
Total fats (g)40.5966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other. | 2. Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch. | 3. --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size. | 4. Be careful not to overcook. | 5. When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin. | 6. Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant. | 7. Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree. | 8. Beat in salt and pepper to taste, then add drops of lemon juice, to taste. | 9. May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish. | 10. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic 2 cloves pureed 8.94 1.9836 0.3816 0.03
    salt - - - -
    pepper - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06

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



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