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Melitzanosalata (Greek Eggplant (Aubergine) Spread)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.886
Energy (kCal)3034.72
Carbohydrates (g)100.822
Total fats (g)280.87
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself. | 2. allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke). | 3. Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork. | 4. Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste). | 5. Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 -4 - - - -
    onion 1 grated 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 -2 crushed - - - -
    tahini 1 1/2 1/2 2052.0 94.28399999999999 64.116 172.8
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    red wine vinegar 1 -2 tablespoon 0.0 0.0 0.0 0.0
    liquid smoke 3 -5 - - - -
    salt pepper - - - -

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



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