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Chatzilim - Israeli Eggplant (Aubergine) Caviar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7322
Energy (kCal)292.4608
Carbohydrates (g)12.7052
Total fats (g)27.2408
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant above an open flame and let it actually burn on all sides until soft. | 2. Cool and peel. | 3. Mash pulp with a fork until it is like a paste. | 4. Add onion, salt, pepper and lemon juice. | 5. Stir in mayonnaise or olive oil or 1 tablespoon of each. | 6. Mix well. | 7. Serve on a lettuce leaf as an appetizer. | 8. Garnish with slices of tomato and cucumber. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cup 20.5 4.8216 0.8036 0.1476
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    salt pepper - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lettuce leaf - - - -
    tomato sliced - - - -
    cucumber sliced - - - -

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



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