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Susan's Japanese Eggplant (Aubergine) Teriyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.0586
Energy (kCal)643.5501
Carbohydrates (g)54.6081
Total fats (g)2.6751
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them. | 2. Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed. | 3. Remove from heat. | 4. Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating. | 5. Before serving, sprinkle with sesame seeds. | 6. Serve warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 1 lb 403.4676 0.0 89.7602 2.2667
    vegetable oil - - - -
    sesame oil 2 -3 drop - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    sake 1/4 cup - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    gingerroot 1 tablespoon grated 4.8 1.0662 0.1092 0.045
    sesame seed toasted - - - -

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



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