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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. Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink. | 2. Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes. | 3. Remove the weight, turn over the eggplant, and let drain another 30 minutes. | 4. While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned. | 5. Add the spices and stir to coat the onion. | 6. Add the tomatoes and cook until it boils. | 7. Reduce heat to low and cook uncovered for 30 minutes. | 8. Remove from heat. | 9. Preheat oven to 350. | 10. Pat eggplant dry with paper towels. | 11. In a frying pan, fry eggplant in a layer of oil 2 minutes per side. | 12. In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce. | 13. Bake uncovered in the oven for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
salt				-	-	-	-
oil				224.25599999999997	0.0	0.0717	25.4669
plum tomato	2	cans		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1			44.0	10.274000000000001	1.21	0.11
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
cayenne	1	dash		-	-	-	-
garlic clove	3			-	-	-	-

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