Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375F oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated. | 2. Place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle. | 3. Cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks. | 4. Remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces. | 5. Heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds. | 6. Turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed. | 7. Transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold – with thick slices of baguette or toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
red bell pepper	2			-	-	-	-
spanish olive oil	4	tablespoons		-	-	-	-
garlic clove	2			-	-	-	-
lemon	1/2		grated rind	0.6404	0.2058	0.0243	0.0066
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
paprika	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0

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