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Spanish Eggplant (Aubergine)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.05
Energy (kCal)908.0
Carbohydrates (g)15.81
Total fats (g)78.425
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant in salted water and let soak for 30 minutes; drain. | 2. Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash. | 3. Cool. | 4. Grease a casserole dish. | 5. In mixing bowl place eggplant, oil, eggs and cracker crumbs. | 6. Mix well and place in greased casserole dish. | 7. Cover with cheddar cheese. | 8. Bake 30-40 minutes at 350°F. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled cubed - - - -
    onion 1 chopped sweet 60.0 14.01 1.65 0.15
    red bell pepper 1 chopped - - - -
    corn oil 1/4 cup 490.5 0.0 0.0 54.5
    egg 5 beaten 357.5 1.8 31.4 23.775
    cracker crumb 1/2 cup - - - -
    sharp cheddar cheese 3/4 cup - - - -
    salt pepper - - - -

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



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