Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 7.3% of RDA
• Carbs: 5.6% of RDA
• Fat (total lipid): 12.0% of RDA
• Fiber: 27.3% of RDA
• Fructose: 11.5% of RDA
• Protein: 3.2% of RDA
• Sodium: 2.7% of RDA
• Sugar: 25.3% of RDA
• Vitamin A (IU): 23.5% of RDA
• Vitamin B6: 11.2% of RDA
• Vitamin C: 19.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 10.0% of RDA
• Manganese: 10.9% of RDA
• Niacin: 10.8% of RDA
• Potassium: 16.4% of RDA
• Zinc: 4.6% 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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Preheat oven to 375 degrees F. Thoroughly coat a baking dish with oil. Set aside.
Cut the eggplants into thick rounds. (between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.)
Place the eggplant and asparagus in a large ziplock bag with the olive oil and Italian seasoning and shake until the eggplant and asparagus is well coated.
Dump into a baking dish and arrange accordingly.
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.)
Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more.
NOTES, TIPS, TRICKS, HINTS, ETC:
All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, you can simply give the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
This recipe has the following nutrient totals:
Protein 3.61 g
Carbohydrates 15.3 g
Iron 0 mg
Fiber 7.65 g
Calcium 19.5 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.