RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.5991
Energy (kCal)	183.7058
Carbohydrates (g)	8.5193
Total fats (g)	10.4698
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0573
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0041
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5215
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8231
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8974
Proline (g)	0.5418
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0139
Adjusted Protein (g)	0.0000
Cystine (g)	0.2849
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.4565
Copper, Cu (mg)	0.2157
Maltose (g)	0.0308
Zinc, Zn (mg)	1.7448
Total lipid (fat) (g)	10.4698
Vitamin K (phylloquinone) (g)	52.4189
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0386
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.7745
Folate, total (g)	59.3350
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1815.1000
Energy (kcal)	183.7058
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2071
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3918
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.0224
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	9.9459
Lutein + zeaxanthin (g)	652.2480
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9018
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	36.7372
Fatty acids, total saturated 16:0 (g)	2.2891
Carbohydrate, by difference (g)	8.5193
Vitamin D (IU)	82.0000
Fructose (g)	0.6514
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.4646
Tyrosine (g)	0.5177
Potassium, K (mg)	433.1148
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	223.6340
Serine (g)	1.0061
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7168
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0402
Histidine (g)	0.3300
Isoleucine (g)	0.7069
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.8078
Water (g)	105.0027
Fatty acids, total saturated 8:0 (g)	0.0041
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	744.4720
Sodium, Na (mg)	161.8305
Iron, Fe (mg)	4.2660
Energy (kJ)	768.9958
Ash (g)	2.0341
Caffeine (mg)	0.0000
Glycine (g)	0.4685
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0121
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7086
Fatty acids, total polyunsaturated (g)	2.0740
Vitamin E (alpha-tocopherol) (mg)	2.2538
Sucrose (g)	0.0392
Vitamin B-6 (mg)	0.3400
Fatty acids, total trans-polyenoic 13:0 (g)	0.0008
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9586
Beta-sitosterol (mg)	0.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	3164.0400
Starch (g)	0.0242
Pantothenic acid (mg)	1.7051
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0928
Folate, food (g)	59.3350
Fatty acids, total saturated 20:1 (g)	0.0317
Fatty acids, total monounsaturated (g)	4.2171
Stigmasterol (mg)	0.4800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	303.4757
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.2066
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	118.7108
Fatty acids, total saturated 10:0 (g)	0.0067
Galactose (g)	0.0021
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7672
Glutamic acid (g)	2.0010
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	8.9500
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.1366
Folate, DFE (g)	59.3350
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	2.2626
Tryptophan (g)	0.1775
Threonine (g)	0.5884
Fatty acids, total polyunsaturated 18:1 c (g)	3.4754
Manganese, Mn (mg)	0.4861
Protein (g)	14.5991
Cryptoxanthin, beta (g)	41.3200
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9591
Betaine (mg)	0.6320
Phosphorus, P (mg)	246.8025
Tocopherol, gamma (mg)	0.5687

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Northern Africa >> Moroccan
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Microwave eggplant until tender. | 2. Transfer to processor and puree. | 3. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft). | 4. Place 1 rounded tablespoonful of mixture into flour and turn to coat. | 5. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat. | 6. Flatten between palms of hands forming 3 inch oval patties. | 7. Transfer to baking sheet. | 8. Repeat, using up all of eggplant mixture. | 9. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot. | 10. Add patties and cook until golden-brown, about 3 minutes per side. | 11. Transfer to paper towels to drain. | 12. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
breadcrumb	2	cups		-	-	-	-
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
sultana raisin	1/2	cup		-	-	-	-
greek yogurt	1/2	cup		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
jalapeno chile	1/2		minced	-	-	-	-
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
hot paprika	1	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
curry	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
salt	1/2	teaspoon		-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
cardamom	1	pinch	ground	0.3888	0.0856	0.0134	0.0084
purpose flour	1	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
			included	-	-	-	-

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

Cooking in progress....

Moroccan Eggplant (Aubergine) Fritters