RecipeDB

Cooking in progress....

Thai Basil Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)181.342
Energy (kCal)993.9372
Carbohydrates (g)15.0828
Total fats (g)18.0369
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan. | 2. Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes. | 3. Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks. | 4. Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently. | 5. Serve immediately. | 6. Really good with jasmine rice :O. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 2 -3 minced 0.0 0.0 0.0 0.0
    japanese eggplant 2 peeled cut 806.9352 0.0 179.5204 4.5333
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    basil 1 bunch washed - - - -
    thai chile 2 minced 806.9352 0.0 179.5204 4.5333

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



    Similar Recipes by Processes Similar Recipes by Category Composition