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Egyptian Eggplant Dish (Masaa'a)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.5633
Energy (kCal)1204.5865
Carbohydrates (g)204.4967
Total fats (g)18.7727
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt. | 2. Fry potatoes until golden and set aside on paper towels to drain. Lightly salt. | 3. Fry pepper slices in oil until tender, set aside. | 4. In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more. | 5. Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see). | 6. Add in the veggies and tomato sauce and mix well. | 7. Cook just long enough to heat through. | 8. Sprinkle with chickpeas. | 9. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    potato 2 cubed - - - -
    green bell pepper 1 sliced - - - -
    chickpea 1 can rinsed drained 1133.4333 188.7556 61.3793 18.1109
    garlic clove 2 chopped - - - -
    onion 1 sliced 60.0 14.01 1.65 0.15
    tomato sauce 1 can - - - -
    salt 1 teaspoon - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon 0.0767 0.0122 0.0071 0.0017
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    oil - - - -

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



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