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Eggplant Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1216
Energy (kCal)284.5985
Carbohydrates (g)23.7188
Total fats (g)21.6333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. | 2. Cut slits in the eggplants and insert slices of garlic. | 3. Bake in oven until skin is charred and blistered. | 4. Remove from oven and leave to cool. | 5. Peel eggplant, squeeze out the juice and discard juices, then place in a bowl. | 6. Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt. | 7. Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick. | 8. This takes about 15 minutes. | 9. Pour off the excess oil. | 10. Add lemon juice to the paste, to taste. | 11. Serve warm or cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    garlic clove 2 sliced - - - -
    tomato 3 peeled deseeded chopped 84.87 18.819000000000003 4.428 0.738
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098

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



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