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Eggplant (Aubergine) Dip (Melitzanosalata)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2901
Energy (kCal)1006.8815
Carbohydrates (g)11.991
Total fats (g)108.1649
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft. | 2. Remove eggplant from oven; cool slightly. | 3. Peel eggplant, chop flesh roughly. | 4. Combine eggplant flesh with remaining ingredients in food processor, process until smooth. | 5. Refrigerate mixture several hours or overnight Makes about 2 cups. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    breadcrumb 3/4 cup packaged - - - -
    plain yogurt 2 tablespoons - - - -
    garlic clove 3 crushed chopped - - - -
    cider vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

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



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