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Italian Marinated Eggplant (Aubergine)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)21.42
Carbohydrates (g)0.0476
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant. | 2. Cut the eggplants into thin long strips, like french fries. | 3. Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours. | 4. Squeeze as much water as you can from eggplant. | 5. Place water and vinegar to boil. | 6. Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy. | 7. Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight. | 8. Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    white vinegar 1/2 cup 21.42 0.0476 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    garlic clove 6 - - - -
    oregano dried - - - -
    hot pepper - - - -
    olive oil - - - -

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



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