RecipeDB

Cooking in progress....

Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3983
Energy (kCal)366.5354
Carbohydrates (g)1.1348
Total fats (g)40.9743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool. | 2. Halve eggplants and use a spoon to remove the flesh. Discard the skin. Put flesh into a bowl and use a fork to mix in cumin, minced garlic clove and olive oil. Season with lemon juice, salt and pepper. | 3. Put into a serving bowl and sprinkle with the chopped fresh coriander. | 4. Serve with flat bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    garlic clove 1 crushed - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    salt - - - -
    black pepper ground - - - -
    coriander 2 -3 tablespoons chopped 0.0 0.0 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition