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Japanese Glazed Eggplant (Aubergine)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.6629
Energy (kCal)391.826
Carbohydrates (g)15.7315
Total fats (g)35.1908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, combine first 7 ingredients. Set aside. | 2. Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants. | 3. Heat 1 tablespoon oil in 12" skillet. | 4. Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside. | 5. Repeat with 2 other eggplant halves and other tablespoons oil. | 6. Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened. | 7. Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 tablespoon minced - - - -
    garlic clove 3 crushed - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    rice vinegar 1 tablespoon seasoned - - - -
    sesame oil 1/2 teaspoon 19.89 0.0 0.0 2.25
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    cornstarch 1/4 teaspoon 2.54 0.6085 0.0017 0.0003
    eggplant 2 - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    water - - - -
    sesame seed 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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