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Miso Aubergine With Cucumber Noodles

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.5271
Energy (kCal)467.62
Carbohydrates (g)92.0029
Total fats (g)5.0606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown. | 2. Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them. | 3. Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    aubergine 1 - - - -
    miso 2 tablespoons 67.32 8.6258 4.3486 2.0434
    sesame seed 1 teaspoon 28.5 1.3095 0.8905 2.4
    rice noodle 100 g 364.0 80.18 5.95 0.56
    cucumber 1/2 7.8 1.8876 0.33799999999999997 0.0572
    rice vinegar 1 -2 tablespoon - - - -

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



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