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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses. | 2. Scoop the flesh out (everything but the skin), and add it to the food processor. | 3. Add the other ingredients, and pulse until smooth. | 4. Serve in a pita, or as a dip. | 5. Note: this can be made without the garbanzos, but I like the flavor and texture they add. | 6. You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		roasted	-	-	-	-
garbanzo bean	1	can	rinsed	1133.4333	188.7556	61.3793	18.1109
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
lemon juice	2 -3	tablespoons		0.0	0.0	0.0	0.0
tahini	3	tablespoons		256.5	11.7855	8.0145	21.6
salt	1	teaspoon		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06

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