RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8692
Energy (kCal)	228.799
Carbohydrates (g)	11.2383
Total fats (g)	20.5062
Fatty acids, total saturated 20:0 (g)	0.0838
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2194
Fatty acids, total polyunsaturated 17:1 (g)	0.0253
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0607
Tocopherol, beta (mg)	0.0223
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.4046
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1492
Proline (g)	0.0473
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5855
Adjusted Protein (g)	0.0000
Cystine (g)	0.0139
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2745
Copper, Cu (mg)	0.0933
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4054
Total lipid (fat) (g)	20.5062
Vitamin K (phylloquinone) (g)	15.7210
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.4775
Folate, total (g)	34.5200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	703.8790
Energy (kcal)	228.7990
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2544
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0147
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.4724
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	10.0778
Lutein + zeaxanthin (g)	13.6350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0652
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)	21.6230
Fatty acids, total saturated 16:0 (g)	2.3460
Carbohydrate, by difference (g)	11.2383
Vitamin D (IU)	0.0000
Fructose (g)	1.0376
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.1734
Tyrosine (g)	0.0345
Potassium, K (mg)	225.6805
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	35.1380
Serine (g)	0.0517
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0619
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0261
Fatty acids, total saturated 14:0 (g)	0.0039
Histidine (g)	0.0300
Isoleucine (g)	0.0495
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3201
Water (g)	89.4814
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6.1350
Sodium, Na (mg)	9.8800
Iron, Fe (mg)	2.5972
Energy (kJ)	956.2265
Ash (g)	0.7565
Caffeine (mg)	0.0000
Glycine (g)	0.0616
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0138
Fatty acids, total polyunsaturated (g)	2.2336
Vitamin E (alpha-tocopherol) (mg)	3.0180
Sucrose (g)	0.7966
Vitamin B-6 (mg)	0.2023
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0742
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1816
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0630
Folate, food (g)	34.5200
Fatty acids, total saturated 20:1 (g)	0.0630
Fatty acids, total monounsaturated (g)	14.7936
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.4943
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.8755
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	71.4765
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0564
Glutamic acid (g)	0.3208
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0846
Folate, DFE (g)	34.5200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.8613
Tryptophan (g)	0.0248
Threonine (g)	0.0509
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.4197
Protein (g)	1.8692
Cryptoxanthin, beta (g)	0.0350
Fatty acids, total saturated 18:1 undifferentiated (g)	14.4505
Betaine (mg)	0.1492
Phosphorus, P (mg)	43.3800
Tocopherol, gamma (mg)	0.2902

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 500°F Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F | 2. Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper. | 3. Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonstick vegetable cooking spray				-	-	-	-
eggplant	2		trimmed cut	-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
italian tomato	1	can		-	-	-	-
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
goat cheese	1/2	cup	crumbled soft	-	-	-	-
basil leaf	8		sliced	-	-	-	-

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

Cooking in progress....

Eggplant With Tomato-Mint Sauce and Goat Cheese