Eggplant Caviar - BeeaaB - DrTavana

Name: Eggplant Caviar
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Garlic, 1 Small garlic clove (1 gr); Tomato Paste 1 Tbsp (18 gr); Oil, olive, salad or cooking 1 Tbsp (6 gr); Lemon juice, 5 gr; Parsley, fresh 1 Tbsp (4 gr); Salt, table 1 gr; Spices, pepper, black 1 gr; Spices, turmeric, ground 2 gr; Eggplant, cooked, grilled 245 gr; Onions, yellow, stir-fried 48 gr; Tomatoes, red, ripe, cooked 260 gr

Cooking time in 30 minutes

Servings 3 Person

BeeaaB Point: 9

BeeaaB

Eggplant caviar, simple, delicious and quick food

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Eggplant Caviar and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Trans fats

Fiber

10%

Water

Total Sugar

Vitamins

vitamin c

20%

Thiamine vitamin b1

10%

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

15%

Folate vitamin b9

Choline

vitamin a

vitamin k

27%

vitamin e

Minerals

Calcium

Iron

19%

Magnesium

Sodium

24%

Zinc

Selenium

Potassium

12%

Phosphorus

Manganese

18%

Copper

16%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

eggplant caviar

Food itemValue

Garlic,1 Small garlic clove (1 gr)

Tomato Paste1 Tbsp (18 gr)

Oil, olive, salad or cooking1 Tbsp (6 gr)

Lemon juice,5 gr

Parsley, fresh1 Tbsp (4 gr)

Salt, table1 gr

Spices, pepper, black1 gr

Spices, turmeric, ground2 gr

Eggplant, cooked, grilled245 gr

Onions, yellow, stir-fried48 gr

Tomatoes, red, ripe, cooked260 gr

preparation

First, we grill 320 grams of eggplant. Grilled eggplant makes food tastier. Then we let them cool and then we take the skin of the eggplant and puree it. In a separate container, fry 1 clove of pureed raw garlic and 75 grams of sliced raw onion with olive oil until they are light and golden in color. Then we add turmeric, salt and pepper. At this stage, we puree 500 grams of raw tomatoes without skin and add them to the ingredients and fry them. Next, we add the pureed eggplants and mix the ingredients completely. Then add the tomato paste and let the flavors combine. When the ingredients start to lose oil, we add lemon juice and 4 grams of chopped raw parsley. Then we put the lid of the container so that the ingredients are cooked and so called fit. When the ingredients are drained, it is ready to be served