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Turkish Eggplant (Aubergine) Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4015
Energy (kCal)210.3208
Carbohydrates (g)19.9048
Total fats (g)14.5052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. | 2. Split in half and scoop out pulp into a bowl. Mash pulp with a fork. | 3. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours. | 4. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    plain yogurt 1 cup - - - -
    bell pepper 1 seeded chopped - - - -
    salt pepper - - - -
    romaine lettuce - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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