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Weaam's Baba Ghanouj

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9395
Energy (kCal)485.3752
Carbohydrates (g)18.1329
Total fats (g)43.4103
  • Cuisine

    Asian >> Middle Eastern >> Rest Middle Eastern

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet. | 2. Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes. | 3. Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds. | 4. Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    salt to taste - - - -
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    pomegranate molasses 2 tablespoons - - - -
    yogurt 2 tablespoons 18.6812 1.4271 1.0627 0.9953
    walnut 1 tablespoon crushed 120.22399999999999 0.0 0.0 13.6

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



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