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Turkish Eggplant (Aubergine) Lentil Stew

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.8324
Energy (kCal)198.3498
Carbohydrates (g)43.8731
Total fats (g)1.3406
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant in strips, then cut lengthwise into strips. | 2. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. | 3. Meanwhile, cover lentils with 2 inches of water and bring to a boil. | 4. Lower to simmer and cook 15 minutes, drain. | 5. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper. | 6. Rinse the eggplant and dry. | 7. In a dutch oven layer half of the onion mixture. | 8. Top with a layer of eggplant, and a layer of lentils. | 9. Repeat. | 10. Pour remaining olive oil around sides and over the top. | 11. Drizzle with the pomegranate molasses. | 12. Bring to a boil, lower heat to simmer and cook 1 1/2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    lentil 1/2 cup 40.81 8.5239 3.4496 0.2118
    water - - - -
    extra virgin olive oil 2/3 cup - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 chopped - - - -
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    anaheim chilies 2 seeded chopped - - - -
    mint leaf 2 tablespoons - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    red pepper flake 1 pinch crushed - - - -
    pomegranate molasses 1/4 cup - - - -
    kosher salt 1/2 cup - - - -

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



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