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Roasted Eggplant (Aubergine) Spread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.735
Energy (kCal)15.3297
Carbohydrates (g)3.3739
Total fats (g)0.1773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425°F (220°C). | 2. Arrange the eggplant in a single layer on a nonstick coated baking sheet. | 3. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant. | 4. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly. | 5. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 4 slices peeled - - - -
    extra virgin olive oil 2 teaspoons - - - -
    garlic clove 1 crushed - - - -
    red pepper 1/4 cup jarred roasted chopped rinsed drained 15.0 3.3038 0.7012 0.165
    caper 1/2 teaspoon rinsed 0.3297 0.0701 0.0338 0.0123
    pepper ground - - - -

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



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