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Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38294.7815
Energy (kCal)606169.0427
Carbohydrates (g)42.1666
Total fats (g)49015.4966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect. | 2. Heat oil in a pan and brown the eggplants lightly on all sides. | 3. Remove to a plate. | 4. Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate. | 5. Add the pinenuts, spices, parsley and salt and pepper. | 6. Remove from heat. | 7. Cut a deep slit along one side of the eggplant and fill with meat mixture. | 8. Arrange in a baking dish and pour tomato puree on top. | 9. Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 12 - - - -
    butter oil 1/4 cup clarified 224.25599999999997 0.0 0.0717 25.4669
    lamb 500 ground ground 605556.0 0.0 38283.84 48966.12
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 1 chopped - - - -
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749
    cinnamon 1/4 teaspoon ground - - - -
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    salt - - - -
    black pepper ground - - - -
    tomato puree 1 cup 95.0 22.45 4.125 0.525
    salt pepper - - - -
    water - - - -

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



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