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Greek Eggplant (Aubergine) and Yogurt Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4267
Energy (kCal)14.3047
Carbohydrates (g)3.3041
Total fats (g)0.0435
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Prick eggplant once with a knife. | 3. Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour. | 4. Remove and set aside until cool enough to handle. | 5. Slit eggplant open length wise and scrape pulp out and finely chop. | 6. Place into a large bowl and add the rest of the ingredients. | 7. Cover and chill for several hours. | 8. Serve with pita toasts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    plain yogurt 1 cup - - - -
    basil 1 1/2 1/2 chopped 0.3047 0.0351 0.0417 0.0085
    kalamata olive 6 tablespoons chopped chopped sun-dried - - - -
    red onion 1/2 chopped 14.0 3.2689999999999997 0.385 0.035
    garlic clove 2 chopped - - - -
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0

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



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