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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch). | 2. Heat the oil in a frying pan add the cubes and sauté for a few minutes | 3. Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins | 4. Add the chopped tomatoes; season with salt and pepper | 5. Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender). | 6. Place in a serving dish and garnish with a chopped fresh parsley. | ---------------------------------------------------------------------------

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
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
garlic clove	2		crushed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-

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