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Eggplant Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3377
Energy (kCal)485.1924
Carbohydrates (g)0.9785
Total fats (g)54.1208
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot sliced - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    eggplant 1 peeled sliced - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    cumin 1 pinch ground 0.4922 0.0581 0.0234 0.0292
    coriander 1 pinch ground 0.3352 0.0619 0.0139 0.02
    kosher salt 1/4 teaspoon - - - -
    black pepper 1 few - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    mint 1 tablespoon 2.508 0.4794 0.1875 0.0416

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



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