Eggplant With Capcisum, Mushroom And Feta Cheese

1. Heat a little butter.

2. Stir-fry the onions until soft and golden brown.

3. Remove from flame.

4. Then, fry mushrooms until well-browned.

5. Remove from heat.

6. Keep aside.

7. Add a little more butter.

8. Saute the red capsicum.

9. Remove from flame.

10. Keep aside.

11. Heat some oil in a frying pan.

12. Shallow-fry the eggplant until golden in colour and cooked on both sides.

13. Drain on an absorbent paper towel.

14. Wipe the frying pan completely with an absorbent paper towel.

15. Arrange the eggplant on a flat dish.

16. Arrange onion rings over it.

17. Arrange the capsicum over it.

18. Combine the sauteed mushrooms, feta cheese and thyme.

19. Sprinkle the combined mixture over the capsicum.

20. Garnish with chopped parsley.

21. Pour a little olive oil before serving.

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Nutrient	Quantity
Total fats	32.3 g
Protein	25.0607 g
Carbohydrates	36.5041 g
Energy	526.736 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Water	374.648 g
Aspartic acid	1.482 g
Calcium, Ca	823.588 mg
Lutein + zeaxanthin	435.436 g
Fiber, total dietary	5.6908 g
Carotene, beta	391.804 g
Niacin	1.9575 mg
Vitamin A, RAE	219.496 g
Arginine	1.0471 g
Riboflavin	1.3598 mg
Glutamic acid	4.476 g
Sodium, Na	1392.556 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5781 g
Total lipid (fat)	32.3 g
Manganese, Mn	0.467 mg
Fructose	4.128 g
Proline	2.1216 g
Fatty acids, total saturated 16:0	7.8417 g
Fatty acids, total saturated 8:0	0.819 g
Sucrose	3.168 g
Choline, total	43.5928 mg
Sugars, total	19.7676 g
Serine	1.831 g
Fatty acids, total saturated 10:0	2.9655 g
Fatty acids, total saturated 18:0	2.2478 g
Vitamin B-6	1.0268 mg
Selenium, Se	24.1076 g
Ash	9.0872 g
Vitamin D	24 IU
Fatty acids, total saturated 18:1 undifferentiated	6.0259 g
Pantothenic acid	1.8745 mg
Phenylalanine	1.1035 g
Copper, Cu	0.1841 mg
Betaine	0.32 mg
Thiamin	0.3847 mg
Retinol	187.5 g
Methionine	0.5616 g
Iron, Fe	2.1182 mg
Carbohydrate, by difference	36.5041 g
Phosphorus, P	602.708 mg
Folate, total	120.352 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 4:0	1.1625 g
Alanine	1.0405 g
Cholesterol	133.5 mg
Valine	1.6778 g
Fatty acids, total saturated 18:2 undifferentiated	0.5393 g
Glycine	0.2365 g
Glucose (dextrose)	6.304 g
Fatty acids, total saturated 14:0	4.1549 g
Zinc, Zn	4.9453 mg
Isoleucine	1.2583 g
Fatty acids, total saturated 12:0	1.7385 g
Fatty acids, total polyunsaturated	0.9503 g
Leucine	2.188 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	1279.624 IU
Folate, DFE	120.352 g
Tryptophan	0.3482 g
Vitamin C, total ascorbic acid	33.788 mg
Phytosterols	48.38 mg
Fatty acids, total saturated 6:0	0.8595 g
Tyrosine	1.053 g
Vitamin B-12	2.535 g
Vitamin K (phylloquinone)	128.62 g
Fatty acids, total saturated	22.5634 g
Histidine	0.6449 g
Fatty acids, total monounsaturated	6.9985 g
Threonine	1.032 g
Folate, food	120.352 g
Vitamin D (D2 + D3)	0.6 g
Vitamin D3 (cholecalciferol)	0.6 g
Vitamin E (alpha-tocopherol)	0.391 mg
Magnesium, Mg	64.3 mg
Lysine	1.9671 g
Potassium, K	602.304 mg
Cystine	0.1384 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Red capsicum	1	0	0	0
Onion	2	128	29.888	0.32
Extra virgin olive oil	0	0	0	0
Feta cheese	1 cup	396	6.135	31.92
Mushroom	1 cup	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
eggplant	1	0	0	0
thyme leaf	1 tablespoon	0	0	0