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Spicy Indian Eggplant Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8039
Energy (kCal)715.8086
Carbohydrates (g)27.3957
Total fats (g)69.8052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray. | 2. Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown. | 3. Stir eggplant and roast for an additional 5 minutes. | 4. Heat remaining oil in a skillet and add onion. | 5. Saute until onion is golden, then stir in garlic and ginger for just a moment. | 6. Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level). | 7. Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet. | 8. Simmer for 10 minutes, partially covered, before removing from heat. | 9. Stir in cilantro and salt, if desired. | 10. Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 cubed - - - -
    vegetable oil 5 tablespoons divided 586.16 0.0 0.0 68.0
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 3 minced - - - -
    ginger 2 tablespoons minced 9.6 2.1324 0.2184 0.09
    garam masala 1 tablespoon - - - -
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    water 1/2 cup 0.0 0.0 0.0 0.0
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    salt - - - -

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



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