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Moroccan Eggplant (Aubergine) Salad I

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.0904
Energy (kCal)1152.3352
Carbohydrates (g)46.2999
Total fats (g)109.3421
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the eggplants and cut into 1 inch slices. | 2. In a 10-inch skillet fry the eggplant slices in olive oil until soft. | 3. Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. | 4. Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. | 5. Chill eggplant mixture in refrigerator 1 to 2 hours. | 6. Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. | 7. Place tomato slices ornately over the eggplant mixture and top with sliced black olives. | 8. Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    onion 1/4 cup diced 16.0 3.736 0.44 0.04
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    salt 1 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    olive oil 954.72 0.0 0.0 108.0
    red tomato 3 sliced ripe 98.28 21.2394 4.8048 1.092
    olive 1 cup sliced ripe - - - -
    parsley sprig - - - -

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



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