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Baba-Ganouj ( Baba Ghanoush - Baba Gannoujh )

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.3547
Energy (kCal)462.71
Carbohydrates (g)23.0565
Total fats (g)38.4732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses. | 2. Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces. | 3. Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional). | 4. Refrigerate if desired, and serve with flatbread, chips, or by itself. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    garlic clove 2 -3 - - - -
    tahini 1/3 cup 456.0 20.951999999999998 14.248 38.4
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 3/4 teaspoon - - - -

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



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