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Kashekeh Bademjoon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6576
Energy (kCal)92.51
Carbohydrates (g)21.588
Total fats (g)0.2458
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplants and slice length-wise to a thickness of 1 cm. | 2. Add salt and pepper and fry on both sides on medium heat until golden. | 3. Add half a cup of hot water to one spoon of tomato paste and mix well. | 4. Add to eggplants and cook over medium heat for about 4-5 minutes. | 5. Peel onions and slice thinly. | 6. Fry in oil until golden. | 7. Also fry dried mint in oil for a few minutes. | 8. Alternatively, fresh mint can be used. | 9. If so, wash and finely chop mint, then fry in oil. | 10. Pour kashk evenly over eggplants, follow with onions and mint, then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 6 - - - -
    kashk 1 glass sour - - - -
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    onion 2 88.0 20.548000000000002 2.42 0.22
    mint 2 teaspoons dried - - - -
    cooking oil - - - -
    salt - - - -
    black pepper - - - -

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



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