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Browned Eggplant (Aubergine) With Yogurt

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.5944
Energy (kCal)594.068
Carbohydrates (g)27.1511
Total fats (g)55.0134
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash eggplant, cut off stem and peel it into stripes. | 2. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces. | 3. Soak eggplant pieces in warm salted water for about 1/2 hour. | 4. Put a heavy plate on the pieces to keep them submerged. | 5. Drain eggplant pieces. | 6. Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer. | 7. Broil them in the oven, turning once. | 8. About 10 minutes. | 9. Mix together yogurt, garlic, salt, cumin and coriander. | 10. On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little). | 11. Spoon yogurt mixture all over the eggplant. | 12. Sprinkle with chili, and garnish with parsley and tomato. | 13. Serve with warm bread. | 14. If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. | 15. Combine and garnish just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 pounds 113.3982 26.6713 4.4452 0.8165
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    plain yogurt 1 1/2 cups low-fat - - - -
    garlic clove 1 grated - - - -
    salt 1/2 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    coriander powder 1/4 teaspoon 1.341 0.2475 0.0557 0.08

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



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