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Eggplant Dip (Baba Ghanoosh)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4181
Energy (kCal)357.228
Carbohydrates (g)19.002
Total fats (g)28.9154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. | 2. Using a knife, pierce eggplant in several places and place on a baking sheet. | 3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch. | 4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces. | 5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth. | 6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika. | 7. Serve with wedges of pita bread or crackers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    lemon 3 - - - -
    tahini 1/4 cup bottled 342.0 15.714 10.686 28.8
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    parsley 2 tablespoons chopped divided 2.736 0.4811 0.2257 0.06
    salt - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    paprika - - - -

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



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