RecipeDB

Cooking in progress....

Eggplant (Aubergine) " Crepes" With Spinach Filling

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.9697
Energy (kCal)780.6694
Carbohydrates (g)19.2892
Total fats (g)55.9051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes. | 2. Heat the oven to 400 degrees. | 3. In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese. | 4. Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    oil - - - -
    basil 8 teaspoons dried 1.6253 0.1873 0.2226 0.0452
    salt pepper - - - -
    marinara sauce 1 jar - - - -
    baby spinach 6 ounces 39.1223 6.1745 4.8648 0.6634
    water 1 tablespoon 0.0 0.0 0.0 0.0
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    italian cheese 1/2 cup blend - - - -
    italian cheese 8 tablespoons divided blend - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition