RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1575
Energy (kCal)	1.15
Carbohydrates (g)	0.1325
Total fats (g)	0.032
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0158
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.0038
Tocopherol, beta (mg)	0.0000
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)	0.0002
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0059
Proline (g)	0.0052
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0010
Adjusted Protein (g)	0.0000
Cystine (g)	0.0014
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0150
Copper, Cu (mg)	0.0192
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0405
Total lipid (fat) (g)	0.0320
Vitamin K (phylloquinone) (g)	20.7400
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	3.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	263.7500
Energy (kcal)	1.1500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0018
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0150
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9000
Lutein + zeaxanthin (g)	282.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0064
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)	3.2000
Fatty acids, total saturated 16:0 (g)	0.0018
Carbohydrate, by difference (g)	0.1325
Vitamin D (IU)	0.0000
Fructose (g)	0.0010
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0150
Tyrosine (g)	0.0038
Potassium, K (mg)	14.7500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	13.2000
Serine (g)	0.0049
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0065
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0026
Isoleucine (g)	0.0052
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0451
Water (g)	4.6030
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)	157.1000
Sodium, Na (mg)	0.2000
Iron, Fe (mg)	0.1585
Energy (kJ)	4.7000
Ash (g)	0.0745
Caffeine (mg)	0.0000
Glycine (g)	0.0061
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)	0.0036
Fatty acids, total polyunsaturated (g)	0.0195
Vitamin E (alpha-tocopherol) (mg)	0.0400
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0078
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)	0.0055
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)	0.0104
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)	0.0017
Folate, food (g)	3.4000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0044
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.5700
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0020
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	8.8500
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0135
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0066
Glutamic acid (g)	0.0139
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0096
Folate, DFE (g)	3.4000
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)	0.0800
Tryptophan (g)	0.0020
Threonine (g)	0.0052
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0574
Protein (g)	0.1575
Cryptoxanthin, beta (g)	2.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0044
Betaine (mg)	0.0200
Phosphorus, P (mg)	2.8000
Tocopherol, gamma (mg)	0.0080

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 450°F. | 2. Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half. | 3. Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly. | 4. Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once. | 5. Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
cherry tomato	3	cups	ripe	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
basil	10	leaves	shredded	1.15	0.1325	0.1575	0.032

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

Cooking in progress....

Roasted Eggplant and Tomato Salad With Basil