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Eggplant Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6118
Energy (kCal)268.125
Carbohydrates (g)8.7973
Total fats (g)19.825
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. roast eggplant untill its soft. prob want to puncture holes in the skin so it doesnt explode. takes about half to one hour at 180 degrees. | 2. when cool peel eggplant and mash (or blend if you prefer a smoother dip) with the rest of the ingredence. | 3. good with crusty hot bread or with chicken or any middle eastern or morrocan meal. | 4. gets better after a few days -- flavours mix mingle and develop. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    garlic clove 1 - - - -
    greek yogurt 150 g 88.5 5.4 15.285 0.585
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    oil 1 1/2 1/2 168.192 0.0 0.0538 19.1002
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    pomegranate molasses 2 teaspoons - - - -

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



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