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Mom's Eggplant (Aubergine) Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.8675
Energy (kCal)729.2076
Carbohydrates (g)64.3424
Total fats (g)2.7172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop celery and par-boil until half tender. | 2. Skin and cube eggplants. | 3. Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours. | 4. In a very large pot, place 1/2 inch of olive oil and place on medium heat. | 5. Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes. | 6. Add the cider vinegar a little at a time until all of it is used. | 7. Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread. | 8. Ladle into canning jars. | 9. Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery 1 16.16 2.9997 0.6969 0.1717
    eggplant 2 - - - -
    green olive 1 lb pitted 403.4676 0.0 89.7602 2.2667
    black olive 1 lb pitted 403.4676 0.0 89.7602 2.2667
    green pepper 1 chopped 32.8 7.6096 1.4104 0.2788
    caper 1 jar drained - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    cider vinegar 1 1/2 1/2 75.285 3.3341 0.0 0.0
    olive oil - - - -
    salt - - - -

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



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