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Italian Eggplant (Aubergine) Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2125
Energy (kCal)472.7748
Carbohydrates (g)28.694
Total fats (g)40.5541
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Puncture eggplants with a fork and place on a baking sheet. | 3. Bake 1 1/2 hrs or until soft - turn occasionally. | 4. Cool. Peel and dice. | 5. In a large bowl combine remaining ingredients. | 6. Add eggplant and marinate at least 2 hours. | 7. Note: I used fresh parsley, basil and oregano. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 6 - - - -
    garlic clove 1 -2 crushed - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    white sugar 2 tablespoons 97.524 25.195 0.0 0.0
    parsley 1 teaspoon dried 0.45 0.0791 0.0371 0.0099
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    basil 1/4 teaspoon dried 0.0508 0.0059 0.006999999999999999 0.0014
    salt pepper - - - -

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



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