RecipeDB

Cooking in progress....

Roasted Eggplant Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.092
Energy (kCal)135.784
Carbohydrates (g)29.2685
Total fats (g)2.2641
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F | 2. In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning. | 3. Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.). | 4. Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes. | 5. When onions are near done add the garlic. | 6. In food processor, add all of the ingredients and pulse a couple times. | 7. Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing. | 8. Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 peeled sliced - - - -
    onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    garlic clove 3 -4 chopped - - - -
    mint 3 tablespoons chopped 7.524 1.4381 0.5626 0.1248
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    plain yogurt 1/2 cup - - - -
    olive oil - - - -
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition