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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 220°C. | 2. Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry. | 3. Place eggplant rounds onto a oven tray and drizzle olive oil over. | 4. Cut red pepper into long medium strips; drizzle with olive oil. | 5. Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time). | 6. Place grilled eggplants onto a serving plate. | 7. Arrange pepper slices over branjan. | 8. Dressing: | 9. Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly). | 10. Add all the rest of the ingredients except the mint. | 11. Cook for a few minutes. | 12. Pour dressing over eggplants and peppers. | 13. Garnish with the chopped mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	2 -3			0.0	0.0	0.0	0.0
red pepper	1			-	-	-	-
olive oil				238.68	0.0	0.0	27.0
garlic clove	2		chopped	0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
soya sauce	2	tablespoons		0.0	0.0	0.0	0.0
caster sugar	3	tablespoons		0.0	0.0	0.0	0.0
green chile	1/4 - 1/2	teaspoon	minced	0.0	0.0	0.0	0.0
salt				-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

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