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Spicy Spanish Eggplant (Aubergine) Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.8629
Energy (kCal)254.4672
Carbohydrates (g)33.5241
Total fats (g)1.3668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°. | 2. Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop. | 3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth. | 4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes. | 5. Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour. | 6. Makes 12 1/2 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    salt 1/2 teaspoon - - - -
    red pepper 1/4 teaspoon ground 0.3125 0.0688 0.0146 0.0034
    extra virgin olive oil 2 tablespoons 100.8667 0.0 22.44 0.5667
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    anchovy fillet 4 ounce canned chopped 100.8667 0.0 22.44 0.5667
    flat leaf parsley 2 tablespoons chopped 100.8667 0.0 22.44 0.5667

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



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