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Eggplant (Aubergine) and Feta Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.9433
Energy (kCal)651.3777
Carbohydrates (g)36.4833
Total fats (g)39.4341
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 300°F; spray oil a casserole dish (I used a low oval one). | 2. Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap). | 3. Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order). | 4. In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish. | 5. Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm. | 6. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled cut - - - -
    cooking spray - - - -
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    feta cheese 4 ounces crumbled 299.376 4.6381 16.1141 24.1315
    parsley 1/2 cup minced 10.8 1.899 0.8909999999999999 0.237
    cilantro 1/4 cup minced 0.92 0.1468 0.0852 0.0208
    egg 3 beaten 214.5 1.08 18.84 14.265
    onion 1 chopped used 60.0 14.01 1.65 0.15
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    sage 1/4 teaspoon ground - - - -
    cayenne 1 pinch 0.3578 0.0637 0.0135 0.0194

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



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