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Moroccan Eggplant (Aubergine) Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2716
Energy (kCal)107.331
Carbohydrates (g)5.1462
Total fats (g)9.8092
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant, garlic, water and salt in a pot and bring to a boil. | 2. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm. | 3. Drain in a strainer and allow to cool. | 4. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. | 5. Very nice served at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 unpeeled cut - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    water 5 cups 0.0 0.0 0.0 0.0
    salt - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    paprika 1 teaspoon used 6.486000000000001 1.2418 0.3252 0.2965
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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