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Thai Roasted Eggplant Salad With Cilantro and Lime

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.1469
Energy (kCal)554.0674
Carbohydrates (g)33.8811
Total fats (g)3.0485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool. | 2. Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 1 lb 403.4676 0.0 89.7602 2.2667
    shallot 2 tablespoons sliced 14.4 3.36 0.5 0.02
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054
    lime juice 3 tablespoons squeezed 11.3438 3.8206 0.1906 0.0318
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    hot green chili pepper 1 tablespoon ground 3.75 0.8869 0.1875 0.0188
    shrimp 1 tablespoon chopped - - - -

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



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