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Baked Pork and Big Purple Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.841
Energy (kCal)2887.2065
Carbohydrates (g)115.1952
Total fats (g)216.521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the eggplant in a colander and sprinkle with salt. | 2. Leave for 30 minutes. | 3. Rinse and drain well. | 4. Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes. | 5. Add the pork and eggplant, fry for 10 minutes. | 6. Add the tomatoes, sugar, crumbled stock cube, beans and seasoning. | 7. Bring to the boil and simmer for 10-15 minutes. | 8. Place in a large ovenproof dish. | 9. Beat together the yogurt, eggs and half the cheese. | 10. Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1/2 diced - - - -
    salt black pepper ground - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    onion 2 sliced 128.0 29.888 3.52 0.32
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    pork 1 lb ground lean 1705.536 0.0 63.0958 159.0775
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    stock cube 1 vegetable - - - -
    kidney bean 1 can drained 80.0 11.3103 11.5862 1.3793
    plain yogurt 1 lb 299.3713 43.9532 11.9749 7.9832
    egg 3 beaten 214.5 1.08 18.84 14.265
    cheddar cheese 3 ounces grated 149.6853 9.1087 11.405 7.5523

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



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