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Alton Brown's Eggplant 'pasta'

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0853
Energy (kCal)825.052
Carbohydrates (g)24.7293
Total fats (g)77.39
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick. | 2. Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack. | 3. Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips. | 4. Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic. | 5. Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce. | 6. Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    red pepper flake 1/2 teaspoon crushed - - - -
    tomato 4 seeded chopped 65.52 14.1596 3.2032 0.728
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    basil chiffonade 4 tablespoons - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    black pepper ground - - - -
    salt - - - -

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



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