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Japanese Eggplants With Garlic, Olive Oil and Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49372.4638
Energy (kCal)221996.7647
Carbohydrates (g)20.0031
Total fats (g)1247.2829
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180 C (350 F). | 2. Halve eggplants lengthways, leaving stems intact. | 3. Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin. | 4. Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil. | 5. Bake for 45 minutes, or until eggplants are tender. | 6. Remove from oven and increase temperature to 200 C (400 F). | 7. Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned. | 8. Arrange eggplants on a platter and top with tomatoes. | 9. Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 550 221907.1699 0.0 49368.112 1246.6695
    extra virgin olive oil 1/3 cup 221907.1699 0.0 49368.112 1246.6695
    garlic 7 cloves diced 31.29 6.9426 1.3356 0.105
    thyme 1/4 bunch - - - -
    sea salt 1 teaspoon 221907.1699 0.0 49368.112 1246.6695
    extra virgin olive oil 2 tablespoons 221907.1699 0.0 49368.112 1246.6695
    tomato 2 ripened sliced 56.58 12.546 2.952 0.49200000000000005
    lemon 1 1.2808 0.4116 0.0486 0.0132
    sea salt 1 pinch 221907.1699 0.0 49368.112 1246.6695
    white pepper 1 pinch cracked 0.444 0.1029 0.0156 0.0032

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



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