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Stuffed Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7805
Energy (kCal)129.9759
Carbohydrates (g)28.7585
Total fats (g)1.1245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Filling:. | 2. Brown the onions in olive oil. | 3. Add the garlic and sliced tomatoes and fry until soft. | 4. Add the parsley. | 5. Add salt and pepper, to taste. | 6. Eggplants:. | 7. Cut each eggplant in half horizontally. | 8. Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh. | 9. Pour off any excess liquids from the fried vegetable mixture, then fill each. | 10. eggplant shell with it. | 11. Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan. | 12. with a combination of half olive oil/half water up to the height of the eggplant. | 13. Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all. | 14. Bring to a boil, Cover, Reduce heat and simmer for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 - - - -
    tomato 2 blanched sliced 124.1379 27.5262 6.4768 1.0795
    onion 1 sliced separated - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    parsley 1 chopped 1.368 0.2405 0.1129 0.03
    lemon juice - - - -
    olive oil - - - -
    salt pepper - - - -
    sugar - - - -

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



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