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Baba Ganoujh (Eggplant Salad With Tehina)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8908
Energy (kCal)347.0558
Carbohydrates (g)16.5293
Total fats (g)29.046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes, turning eggplant frequently. | 2. The eggplant is finished cooking when it's skin is charred and wrinkled. | 3. Remove eggplant from oven and allow to cool. | 4. Scoop out eggplant flesh, discarding skin and juice. | 5. Place garlic in food processor and mince Add remaining ingredients, process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 3 - - - -
    eggplant 1 - - - -
    tahini 4 tablespoons 342.0 15.714 10.686 28.8
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    salt pepper - - - -

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



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