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Roasted Eggplants with red capsicum, tomatoes, feta cheese and g

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1282.8367
Energy (kCal)23935.67
Carbohydrates (g)389.261
Total fats (g)1924.532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the eggplant slices in a large bowl. | 2. Sprinkle with salt. | 3. Keep aside for 30 minutes. | 4. Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water. | 5. Line oven tray with baking paper. | 6. Place a tomato slice and capsicum slice between 2 eggplant slices. | 7. Prepare all the eggplant slices in the same way. | 8. Arrange on the baking tray. | 9. Combine olive oil, vinegar-grape juice mixture and garlic. | 10. Drizzle this combined mixture over the arranged eggplants. | 11. Top with crumbled feta cheese. | 12. Cover. | 13. Bake in a moderately hot oven for 35 minutes. | 14. Brush the veggies with pan juices (liquid which has been collected in the baking tray). | 15. Bake uncovered for another 25-30 minutes or until well browned. | 16. Sprinkle basil just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 sliced - - - -
    red bell pepper 1 cut - - - -
    tomato 3 cut 66.42 14.3541 3.2472 0.738
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    grape juice 2 tablespoons 18.975 4.671 0.11699999999999999 0.0411
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    feta cheese 60 23760.0 368.1 1278.9 1915.2
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    salt - - - -

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



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