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Armenian Eggplant Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.3925
Energy (kCal)859.8629
Carbohydrates (g)90.0716
Total fats (g)56.1131
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly. | 2. When the skins are charred, remove from broiler and allow to cool. | 3. Placing them in a paper bag allows them to steam so the skins may be easily removed. | 4. Peel, seed and dice the peppers and place in a salad bowl. | 5. Peel and dice the eggplant and add to bowl. | 6. Add the tomatoes, onion, garlic, parsley, and seasonings. | 7. Toss all ingredients well, cover the bowl and place in the refrigerator to chill. | 8. This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chili pepper 4 359.8201 85.0975 17.991 1.7991
    red bell pepper 2 - - - -
    eggplant 2 - - - -
    tomato 3 -4 ripe 0.0 0.0 0.0 0.0
    purple onion 1 chopped - - - -
    garlic clove 2 pressed - - - -
    parsley 1 bunch chopped - - - -
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt black pepper - - - -

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



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