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Eggplant (Aubergine) & Roasted Garlic Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5264
Energy (kCal)377.4082
Carbohydrates (g)32.2915
Total fats (g)27.9015
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper. | 2. Roast in a preheated 400 degree oven until brown, approximately 20 minutes. | 3. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth. | 4. Correct seasoning. | 5. Can be stored refrigerated for up to one week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 pounds 113.3982 26.6713 4.4452 0.8165
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt black pepper ground - - - -
    garlic 2 tablespoons roasted 25.33 5.6202 1.0812 0.085
    sherry wine vinegar 2 tablespoons - - - -
    basil leaf 1 1/2 1/2 chopped - - - -

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



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