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Italian Marinated Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6505
Energy (kCal)1461.8175
Carbohydrates (g)6.2828
Total fats (g)162.2746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels. | 2. Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes. | 3. Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant. | 4. Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again. | 5. You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing. | 6. Marinate in fridge for a whole day. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 peeled cut - - - -
    salt 2 tablespoons coarse - - - -
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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