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Grilled Eggplant in Spicy Marinade (Gluten-Free, Vegan)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2913
Energy (kCal)108.1175
Carbohydrates (g)15.6944
Total fats (g)3.0143
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste. | 2. Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside. | 3. Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned. | 4. Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well. | 5. Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold. | 6. When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi. | 7. Infuse love and serve! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 -3 - - - -
    olive oil - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    tamari soy sauce 2 tablespoons 21.6 2.0052 3.7836 0.036000000000000004
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    sugar 1 tablespoon raw 19.9875 3.7505 0.6256 0.312
    chili paste 1 teaspoon - - - -
    daikon radish 1/2 cup grated - - - -
    scallion 1 sliced 32.0 7.34 1.83 0.19
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4
    nanami togarashi 1 dash - - - -

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



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