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Diced Eggplant (Aubergine) Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9517
Energy (kCal)311.1025
Carbohydrates (g)17.2868
Total fats (g)27.5119
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant and dice into 1/2 inch cubes. | 2. Sprinkle liberally with 2 tsp salt and let sit for 30 minutes. | 3. Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt). | 4. Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender. | 5. Set aside to cool. | 6. Mash garlic with 1/2 tsp salt to make a paste. | 7. Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl. | 8. Add cooled eggplant, lime juice, and pepper. | 9. Stir gently to mix. | 10. Cover and refrigerate for 2-3 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    salt 2 teaspoons - - - -
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    garlic clove 1 peeled - - - -
    salt 1/2 teaspoon - - - -
    green pepper 1/2 cup diced 14.9 3.4568 0.6407 0.1267
    flat leaf parsley 1 tablespoon chopped - - - -
    lime juice 2 tablespoons squeezed 7.5625 2.5469999999999997 0.127 0.0212
    green chilies 2 tablespoons diced canned drained 8.1 2.001 0.0 0.0
    tomato 2 diced seeded 41.86 9.282 2.184 0.364
    pepper - - - -

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



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