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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the aubergine into 1 inch (2.5 cm) cubes. Sprinkle with salt and place in a colander and leave for 30 minutes. | 2. Boil the eggs until hard and then shell them. | 3. Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned. | 4. Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft. | 5. Put the aubergine and onion mixture into the food processor. Add the eggs, salt and pepper and then pulse until a coarse mixture is formed. | 6. Chill until required, although I can't resist having a few teaspoons whilst still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	675			-	-	-	-
onion	2			128.0	29.888	3.52	0.32
sunflower oil	5	tablespoons		601.12	0.0	0.0	68.0
margarine	25			40551.6	50.76	50.76	4540.2
garlic clove	1			-	-	-	-
egg	5			357.5	1.8	31.4	23.775
salt	1/2	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

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