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Sesame Eggplant (Aubergine) Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.8881
Energy (kCal)1067.5814
Carbohydrates (g)15.8768
Total fats (g)46.089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan. | 2. When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute. | 3. Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes. | 4. Transfer to a bowl and let cool to room temperature. | 5. Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well. | 6. To serve, mound on a serving plate and garnish with onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    japanese eggplant 1 1/2 sliced 605.2014 0.0 134.6403 3.4
    water 1/4 cup 0.0 0.0 0.0 0.0
    sesame seed 2 tablespoons toasted 171.0 7.857 5.343 14.4
    rice vinegar 2 tablespoons unseasoned 605.2014 0.0 134.6403 3.4
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    dark sesame oil 1 tablespoon 605.2014 0.0 134.6403 3.4
    canola oil 1 tablespoon 247.52 0.0 0.0 28.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    asian chili sauce 1/2 teaspoon 605.2014 0.0 134.6403 3.4
    green onion 3 tablespoons minced slivered 4.86 1.0332 0.1746 0.0846

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



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