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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour. | 3. Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture. | 4. Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse. | 5. With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken. | 6. Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse. | 7. To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
garlic clove	2		chopped	-	-	-	-
flat leaf parsley	4	tablespoons	chopped	-	-	-	-
onion	1		grated	28.0	6.537999999999999	0.77	0.07
red pepper	1/2		seeded chopped	0.625	0.1377	0.0292	0.0069
tomato	1		ripe chopped	41.86	9.282	2.184	0.364
red chilies	2		seeded	-	-	-	-
white breadcrumb	3/4	cup	soft	-	-	-	-
lemon juice	1/3	cup	squeezed	17.8933	5.612	0.2847	0.1952
olive oil	1/2	cup		954.72	0.0	0.0	108.0
black olive				-	-	-	-

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