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Moroccan Baked Eggplant (Aubergine) Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3931
Energy (kCal)106.6303
Carbohydrates (g)23.043
Total fats (g)1.4549
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast eggplants in a 400' oven until skin puffs up. | 2. Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice. | 3. Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat. | 4. Stir often until eggplant is soft, and cooked through. | 5. Most of the liquid sould have evaporated. | 6. Cool to room temperature, and season with salt, and lemon juice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    lemon 1 1.2808 0.4116 0.0486 0.0132
    tomato 2 ripe chopped 83.72 18.564 4.368 0.728
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    salt - - - -

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



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