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Cold Eggplant With Spicy Asian Peanut Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9619
Energy (kCal)295.5413
Carbohydrates (g)15.1529
Total fats (g)24.403
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Quarter the eggplants and cut them crosswise into 3-inch sections. | 2. Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket. | 3. Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well. | 4. When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 4 - - - -
    peanut butter 4 teaspoons 125.6533 4.6016 5.1328 10.6539
    soy sauce 4 teaspoons 11.235999999999999 1.0452 1.7257 0.1208
    rice vinegar 4 teaspoons - - - -
    sherry 2 teaspoons - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    salt 1/2 teaspoon - - - -
    garlic red chile paste 1/4 teaspoon - - - -
    ginger 1/2 teaspoon minced 0.8 0.1777 0.0182 0.0075
    cilantro 4 tablespoons chopped 0.92 0.1468 0.0852 0.0208

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



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