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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. Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft. | 2. Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh. | 3. Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste. | 4. In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita. | 5. Can be made in advance and stored in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic	4	cloves	peeled crushed	17.88	3.9672	0.7632	0.06
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
yogurt	2/3	cup	drained	99.6333	7.6113	5.6677	5.3083
mint	4	teaspoons	chopped	3.344	0.6392	0.25	0.0555
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
saffron	1/4	teaspoon	powdered	-	-	-	-
hot water	2	teaspoons		0.0	0.0	0.0	0.0
yogurt	1	teaspoon	drained	99.6333	7.6113	5.6677	5.3083
mint leaf				-	-	-	-

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