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Eggplant Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8028
Energy (kCal)647.7414
Carbohydrates (g)39.3112
Total fats (g)55.2697
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplant into 3/4-inch cubes (about 5 cups). | 2. Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling. | 3. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain. | 4. Place eggplant and onion in glass or plastic bowl. | 5. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. | 6. Toss. Stir in tomato and parsley. | 7. Cover and refrigerate at least 6 hours. Just before serving, stir in oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 pounds 113.3982 26.6713 4.4452 0.8165
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    white wine vinegar 2 tablespoons - - - -
    garlic clove 1 chopped - - - -
    oregano leaf 1/2 teaspoon dried - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    parsley 1/4 cup snipped 5.4 0.9495 0.4455 0.1185
    olive oil 1/4 cup 477.36 0.0 0.0 54.0

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



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