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Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.4529
Energy (kCal)614.386
Carbohydrates (g)60.3317
Total fats (g)39.1428
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Char roast eggplants by piercing them several times with a fork. | 2. Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste). | 3. Scoop out the flesh from the eggplants and puree in a food processor with other ingredients. | 4. Refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    red onion 2 quartered 120.0 28.02 3.3 0.3
    tahini 1/3 cup 456.0 20.951999999999998 14.248 38.4
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    salt 1 teaspoon - - - -
    olive oil 4 -8 teaspoons 0.0 0.0 0.0 0.0
    garlic clove 4 - - - -
    pepper 2 teaspoons 11.546 2.9417 0.4779 0.15

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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