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Eggplant (Aubergine) Bruschetta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.44
Energy (kCal)493.36
Carbohydrates (g)3.736
Total fats (g)54.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool. | 2. In a separate bowl combine olive oil, balsamic vinegar, oregano, basil. | 3. Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste. | 4. Serve on sliced and toasted baguette or crackers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled diced - - - -
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic clove 2 chopped - - - -
    pimiento 1/4 cup roasted chopped - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    balsamic vinegar 3 -4 tablespoons 0.0 0.0 0.0 0.0
    basil julienned - - - -
    oregano dried - - - -
    salt - - - -
    pepper ground - - - -
    baguette sliced toasted - - - -

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



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