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Eggplant Antepasto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9436
Energy (kCal)739.97
Carbohydrates (g)22.4597
Total fats (g)72.1638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 º F. | 2. Wash eggplant, don't peel it. | 3. In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic. | 4. In a 9X13 inches glass pan, mix all the ingredients. | 5. Bake for 45 minutes, stirring occasionally, or until eggplant is tender. | 6. Transfer to a glass container, close tightly and refrigerate for up to 1 month. | 7. Serve cold or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    onion 1 60.0 14.01 1.65 0.15
    red pepper 1 1.25 0.2753 0.0584 0.0138
    black olive 1 can pitted drained - - - -
    garlic clove 2 - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    salt - - - -

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



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