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Eggplant With Basil and Pine Nuts (Italy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.4944
Energy (kCal)829.4883
Carbohydrates (g)38.0306
Total fats (g)63.843
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lay the eggplant strips on a large plate or flat surface and sprinkle with salt. When droplets of water appear, after about 5 to 10 minutes, blot the strips and turn them over, repeating the process. | 2. Heat the olive oil in a large skillet, dip the blotted eggplant strips in the flour mixture, and saute over medium heat until golden brown on each side, about 3 to 4 minutes per side. | 3. Sprinkle with lemon juice and add the basil leaves and pine nuts. Cook together for a few minutes more and serve with Parmigiano-Reggiano. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut cut - - - -
    salt - - - -
    extra virgin olive oil 1/2 cup - - - -
    flour 1 cup seasoned 364.56 26.8128 31.7604 17.346
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    lemon 1 1.2808 0.4116 0.0486 0.0132
    basil sprig 3 -4 sprigs shredded - - - -
    pine nut 1/2 cup toasted 454.275 8.829 9.2407 46.1498
    parmigiano reggiano cheese 1/2 cup grated - - - -

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



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