Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1231
Calories
86g
Protein
25g
Fat
162g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium eggplant (about 1 pound), peeled and cut into 3/4-inch cubes
- 1 cup sliced green onions
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1 6-1/2-ounce can minced clams with liquid, undrained
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- Grated Parmesan cheese for garnish (optional)
- Chinese Sauce:
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- ground black pepper to taste
- =
Directions
1
Simmer eggplant in 1/2-inch salted water until tender (about 6 to 10 minutes); drain.
2
Cook onions in butter until soft but not brown. Add eggplant, onions, butter, rice, clams, cheese, salt, poultry seasoning and pepper; heat thoroughly, stirring occasionally.
3
Top with grated Parmesan cheese, if desired.
Recipe sourced from
fandom