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Moroccan Eggplant With Garbanzo Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.3233
Energy (kCal)1790.8521
Carbohydrates (g)331.8301
Total fats (g)24.2825
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits. | 2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently. | 3. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. | 4. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. | 5. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. | 6. Season with salt and pepper. Top with chopped cilantro. | 7. Serve with steamed kale if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cut sliced 64.0 14.944 1.76 0.16
    garlic clove 5 medium pressed - - - -
    red bell pepper 1 cut - - - -
    eggplant 1 medium cut - - - -
    red pepper flake used - - - -
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    garam masala 1/2 teaspoon - - - -
    garbanzo bean 1 can 1133.4333 188.7556 61.3793 18.1109
    lentil 1 can drained 122.3688 25.5589 10.3436 0.6349
    tomato sauce 1/2 cup - - - -
    vegetable broth 1 1/4 1/4 202.95 32.9025 7.4415 4.797
    vegetable broth 1 tablespoon 202.95 32.9025 7.4415 4.797
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    salt black pepper - - - -

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



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