RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.9659
Energy (kCal)	442.956
Carbohydrates (g)	33.5611
Total fats (g)	13.6579
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1379
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1883
Fatty acids, total saturated 4:0 (g)	0.1336
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5209
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0072
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.3020
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8200
Proline (g)	0.5120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	65.5464
Copper, Cu (mg)	0.1523
Maltose (g)	0.0000
Zinc, Zn (mg)	3.7450
Total lipid (fat) (g)	13.6579
Vitamin K (phylloquinone) (g)	4.8512
Cholesterol (mg)	388.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.2560
Folate, total (g)	70.9560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	684.5360
Energy (kcal)	442.9560
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2913
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3800
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6405
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.7396
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8580
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.6760
Fatty acids, total saturated 16:0 (g)	3.3026
Carbohydrate, by difference (g)	33.5611
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3290
Tyrosine (g)	0.4990
Potassium, K (mg)	624.8800
Fatty acids, total saturated 12:0 (g)	0.1120
Vitamin A, RAE (g)	193.2040
Serine (g)	0.9710
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6800
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.4348
Histidine (g)	0.3090
Isoleucine (g)	0.6710
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.3471
Water (g)	97.4522
Fatty acids, total saturated 8:0 (g)	0.0488
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	24.6760
Sodium, Na (mg)	1465.8560
Iron, Fe (mg)	6.0372
Energy (kJ)	1853.9120
Ash (g)	7.5629
Caffeine (mg)	0.0000
Glycine (g)	0.4320
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6645
Fatty acids, total polyunsaturated (g)	2.1121
Vitamin E (alpha-tocopherol) (mg)	1.2334
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2540
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9120
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5376
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0831
Folate, food (g)	70.9560
Fatty acids, total saturated 20:1 (g)	0.0880
Fatty acids, total monounsaturated (g)	4.8256
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	307.2380
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	5.6541
Vitamin B-12 (g)	1.7700
Calcium, Ca (mg)	702.8800
Fatty acids, total saturated 10:0 (g)	0.1068
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7350
Glutamic acid (g)	1.6730
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	191.2000
Leucine (g)	1.0860
Folate, DFE (g)	70.9560
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.5504
Tryptophan (g)	0.1670
Threonine (g)	0.5560
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0414
Protein (g)	44.9659
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.4256
Betaine (mg)	0.3000
Phosphorus, P (mg)	759.7200
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 25 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil. | 3. Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C). | 4. Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture. | 5. Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant. | 6. Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant lengthwise	9	halved		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
black olive	2	tablespoons	pitted sliced	-	-	-	-
tomato sauce	2	cans	divided	-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-

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

Cooking in progress....

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)