RecipeDB

Cooking in progress....

Pasticho of Eggplant (Aubergine) (Venezuela)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.457
Energy (kCal)297.2748
Carbohydrates (g)64.8566
Total fats (g)1.735
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour. | 2. Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden. | 3. Lightly fry the onions and add the tomato, making a sauce. | 4. Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    oil - - - -
    lemon - - - -
    flour 6 tablespoons 216.855 47.477 3.5254 0.8414
    tomato 2 80.4198 17.3796 3.9316 0.8936
    onion - - - -
    garlic - - - -
    spice - - - -
    parmesan cheese - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition