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Marinated Baby Eggplants with Pine Nuts and Raisins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6375
Energy (kCal)463.0503
Carbohydrates (g)44.896
Total fats (g)30.9196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the grill to high. | 2. Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil. | 3. Grill for 10 minutes, until slightly blackened, turning them over half way through cooking. | 4. To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar. | 5. Add the red pepper flakes and salt and pepper and mix well. | 6. Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade. | 7. Leave to cool, turning the eggplants once or twice. | 8. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby eggplant 12 halved topped tailed - - - -
    extra virgin olive oil 1 cup - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    pine nut 1/3 cup toasted 302.85 5.886 6.1605 30.7665
    raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    bay leaf 1 - - - -
    red pepper flake 1 pinch - - - -

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



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