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Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.1239
Energy (kCal)638.0738
Carbohydrates (g)70.2104
Total fats (g)33.7673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven. | 2. When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan. | 3. Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes). | 4. Meanwhile, melt butter, add flour to it and allow flour to brown. | 5. Beat the butter and flour mixture into the eggplant. | 6. Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes. | 7. Lastly add several tablespoons of grated cheese and cook several minutes more. | 8. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    flour 6 tablespoons 216.855 47.477 3.5254 0.8414
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    parmesan cheese - - - -
    salt pepper - - - -

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



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