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Spicy Eggplant (Terong Balado)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4267
Energy (kCal)698.2169
Carbohydrates (g)26.8406
Total fats (g)68.3922
  • Cuisine

    Asian >> Southeast Asian >> Indonesian

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped. | 2. Heat 2 tablespoons oil in a large skillet over low heat until shimmering. Arrange half the eggplant in a single layer and pan-fry until slightly browned and soft, 2 to 3 minutes per side. Transfer to a serving dish. Repeat with 2 tablespoons oil and remaining eggplant. | 3. Heat remaining 1 tablespoon oil in the same skillet. Add chile mixture; cook and stir until softened, about 1 minute. Stir in sugar and salt. Spoon chile mixture over eggplant. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chile pepper 5 6.25 1.3766 0.2922 0.0688
    onion 1 28.0 6.537999999999999 0.77 0.07
    tomato 1/2 20.1049 4.3449 0.9829 0.2234
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    vegetable oil 5 tablespoons divided 586.16 0.0 0.0 68.0
    eggplant 2 sliced - - - -
    white sugar 1 tablespoon 48.762 12.5975 0.0 0.0
    salt 1 teaspoon - - - -

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



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