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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brush a backing pan with I tablespoon olive oil. Slice the eggplant. | 2. in half, the long way, and place it, cut side down, on the oiled. | 3. baking pan. Bake 375º for 45 minutes, or until soft. | 4. Cut the eggplant, including the skin, into small pieces, and. | 5. place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon. | 6. juice, parsley, and garlic. Blend until smooth. | 7. Add the yogurt, cream cheese, and bread crumbs. Blend. | 8. again, and add salt and pepper. Refrigerate overnight. | 9. Use as a dip with bread, crackers, fingers, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
eggplant	1			-	-	-	-
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	tablespoon	fine-chopped	1.368	0.2405	0.1129	0.03
garlic clove	1			-	-	-	-
yogurt	1	cup		149.45	11.417	8.5015	7.9625
cream cheese	1	package		-	-	-	-
breadcrumb	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-

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