Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 9.0% of RDA
• Carbs: 3.2% of RDA
• Fat (total lipid): 26.5% of RDA
• Fiber: 12.1% of RDA
• Fructose: 4.5% of RDA
• Protein: 1.8% of RDA
• Sodium: 19.0% of RDA
• Sugar: 16.4% of RDA
• Vitamin A (IU): 14.1% of RDA
• Vitamin B6: 13.0% of RDA
• Vitamin C: 67.7% of RDA
• Iron: 0.0% of RDA
• Magnesium: 6.3% of RDA
• Manganese: 6.1% of RDA
• Niacin: 6.7% of RDA
• Potassium: 9.7% of RDA
• Zinc: 1.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE EGGPLANT
1.
Heat a grill or grill pan over high heat. Using a sharp knife, carefully score the eggplant slices, making sure not to cut all the way through.
2.
Brush the eggplant on both sides with the neutral oil.
3.
Grill the eggplant until softened and browned on both sides, 3-4 minutes on each side.
PREPARING THE RED SAUCE
4.
In a bowl, combine the ginger, red chili, soy sauce, sesame oil, and chopped cilantro. Mix well.
SERVING
5.
Remove the eggplant to a serving platter. Evenly drizzle the red sauce over the cooked eggplant slices and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 180
Protein 2.04 g
Carbohydrates 8.93 g
Iron 0 mg
Fiber 3.37 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
