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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool. | 2. Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant. | 3. Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth. | 4. Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon		0.23	0.0367	0.0213	0.0052
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
garlic clove	2		crushed	-	-	-	-
ginger	3	teaspoons	minced	4.8	1.0662	0.1092	0.045
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
plain yogurt	1/4	cup	fat-free	-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066

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