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Eggplant Salad With Miso Ginger Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.9252
Energy (kCal)1735.5087
Carbohydrates (g)164.2027
Total fats (g)98.4388
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler or barbecue (medium-high heat). | 2. Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside. | 3. Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side. | 4. Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice vinegar 1/3 cup - - - -
    miso 1 tablespoon 33.66 4.3129 2.1743 1.0217
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    garlic clove 1 minced - - - -
    red pepper 1/4 teaspoon crushed 0.3125 0.0688 0.0146 0.0034
    vegetable oil 1/3 cup 626.3867 0.0 0.0 72.6667
    japanese eggplant 2 cut - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    baby green 8 cups mixed 952.0 159.04 62.58 11.2
    salt pepper - - - -

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



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