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Skewered Lamb With Eggplant (Aubergine)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)164.3225
Energy (kCal)2272.7478
Carbohydrates (g)15.4399
Total fats (g)168.6239
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat from lamb, and cut into 3/4 inch cubes. | 2. Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost. | 3. Cover and marinate in refrigerator about 8 hours, stirring occasionally. | 4. Peel eggplant, and cut into 3/4 inch cubes. | 5. Drain lamb, reserving marinade, discard onions and garlic. | 6. Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers. | 7. Coat grill rack with cooking spray, place on grill over medium hot coals. | 8. Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 2 boneless lean 2086.56 0.0 162.4795 154.859
    red wine 1 cup - - - -
    onion 1 cup sliced 64.0 14.944 1.76 0.16
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pepper 1 teaspoon cracked 0.6208 0.14400000000000002 0.0267 0.0053
    salt 1/4 teaspoon - - - -
    garlic clove 1 sliced - - - -
    eggplant 1 - - - -
    vegetable oil cooking spray - - - -

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



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