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Moroccan Eggplant Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.148
Energy (kCal)56.129
Carbohydrates (g)12.0848
Total fats (g)0.5377
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder. | 2. Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes. | 3. Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt. | 4. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    eggplant 1 - - - -
    red onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    red wine vinegar 2 teaspoons 1.9 0.027000000000000003 0.004 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    extra virgin olive oil 2 tablespoons divided - - - -
    flat leaf parsley 2 tablespoons chopped divided - - - -
    pita bread toasted - - - -

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



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