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Roasted Eggplant (Aubergine) and Onion Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8756
Energy (kCal)1312.6514
Carbohydrates (g)45.7129
Total fats (g)118.3781
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler. | 2. Spray baking sheet lightly with nonstick spray. | 3. Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once. | 4. Remove from oven; cool. | 5. Cut into bite size pieces. | 6. While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil. | 7. Heat oil in skillet over medium heat. | 8. Add garlic and saute 1 minutes. | 9. Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes. | 10. Stir in eggplant and onion; cook 5 minutes. | 11. Add in pasta and stir well. | 12. Top with cheeses and pistachio nuts. | 13. Serve with a robust wine and a salad of greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    pasta 8 ounces uncooked tube-shaped 156.4892 22.6796 3.4927 5.239
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    basil 2 tablespoons 1.219 0.1404 0.16699999999999998 0.0339
    blue cheese 3/4 cup crumbled 889.35 8.7649 2.5174 93.8962
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    onion 1 cup sliced separated - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    plum tomato 2 cups diced - - - -
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    pistachio nut 4 teaspoons toasted toasted 57.4 2.7849 2.0664 4.6453

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



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