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Eggplant Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6713
Energy (kCal)282.375
Carbohydrates (g)8.9821
Total fats (g)28.1051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice). | 2. Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds. | 3. Stir in the lentils and water; season with salt and bring to a boil. | 4. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl. | 5. Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid. | 6. Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine. | 7. Serve warm or room temperature with warm na'an and plain yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    peanut oil 1/4 cup 238.68 0.0 0.0 27.0
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    red pepper flake 1/2 teaspoon crushed - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    green lentil 1 cup - - - -
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    kosher salt - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    mint leaf 1/4 cup chopped - - - -
    flat leaf parsley 1/4 cup chopped - - - -
    black pepper ground - - - -
    na'an bread - - - -
    plain yogurt - - - -

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



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