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Greek Roasted Eggplant Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9794
Energy (kCal)25.2883
Carbohydrates (g)5.6028
Total fats (g)0.1472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the eggplant at about 400 until the skin is crisp. | 2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter. | 3. Scoop the eggplant into a bowl. | 4. Mash the eggplant, and add the rest of the ingredients. | 5. Put in container and let rest for a few hours for flavors to develop. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    goat cheese 1/2 cup soft - - - -
    onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    red bell pepper 1 chopped - - - -
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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