RecipeDB

Cooking in progress....

Berenjenas De Almagro [aubergines from Almagro]

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1487
Energy (kCal)125.9805
Carbohydrates (g)1.0117
Total fats (g)13.5444
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slightly fry the whole garlic cloves in a pan with the olive oil until brown. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil. | 2. Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tablespoons of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 8 - - - -
    salt 1 teaspoon - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    marjoram - - - -
    bay leaf 1 - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 4 - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    red pepper 1/2 teaspoon sweet 0.625 0.1377 0.0292 0.0069

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



    Similar Recipes by Processes Similar Recipes by Category Composition