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Baba Gannoujh (Eggplant Dip)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0369
Energy (kCal)833.895
Carbohydrates (g)19.8626
Total fats (g)82.9248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place whole eggplant on slightly hot grill. Grill until eggplant is very soft, rotating occasionally for about 45 minutes. | 2. Cool slightly. | 3. Use a spoon to scoop eggplant pulp from the shell into a strainer. Allow pulp to drain for 30 minutes. | 4. In food processor, process pulp, 1/4 cup oil, tahini, lemon juice, and garlic until almost smooth. | 5. Season to taste with salt and pepper. | 6. Scoop up with warm, fresh pita wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 l-pound - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    pita bread - - - -

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



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