RecipeDB

Cooking in progress....

Tofu-Roasted Tomato-Curried Eggplant Dip-Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.6622
Energy (kCal)99.6275
Carbohydrates (g)15.862
Total fats (g)2.9553
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 450*F. | 2. Arrange eggplant slices evenly on cookie sheet with tin foil or parchment. | 3. Sprinkle both sides evenly with powder and peppers. | 4. Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant. | 5. Remove and let cool. | 6. Place eggplant in food processor and process. | 7. then add tomato and puree. | 8. then add garlic cloves and peppers. | 9. Process. | 10. Add tofu. | 11. Process again. | 12. Then add water and soy sauce. | 13. Process. | 14. Adjust seasonings to taste, if desired. | 15. Serve with pita chips, crudites (veggies), or crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1/2 sliced - - - -
    tomato 1 40.2099 8.6898 1.9658 0.4468
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    cayenne pepper 2 teaspoons 11.448 2.0387 0.4324 0.6217
    black pepper - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    water 1 tablespoon 0.0 0.0 0.0 0.0
    cayenne pepper 1/8 teaspoon 11.448 2.0387 0.4324 0.6217
    black pepper - - - -
    tofu 1/2 ounce firm 20.4116 0.3941 2.448 1.236
    soy sauce 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604

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



    Similar Recipes by Processes Similar Recipes by Category Composition