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Baba Ghanoush

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6355
Energy (kCal)271.1908
Carbohydrates (g)15.1725
Total fats (g)21.6582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Prick the surface of each eggplant several times with a fork. Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant. Turn the eggplant a couple of times to make sure the entire surface gets blackened. The goal is to shrivel the eggplant completely. When you think they are done, let them go another 5 minutes. You almost want a smoky taste to the eggplant. Set aside and let cool. | 2. 2. When cool, scrape the eggplant insides away from the skin. Use a spoon and try to get as much of the eggplant out as possible. This may get a little messy, but that is okay - it is all part of the process. | 3. 3. Mash the eggplant with the a fork. A few large chunks are fine, but try to get it relatively smooth, without making it purees. | 4. 4. Add all the other ingredients, stirring and tasting as you go. Do not be afraid to over-salt - this is one dish which tastes a little better over-salted rather than under-salted. Eat right away, or someone else will. You can also refrigerate any leftovers but put them under lock and key or they will be gone the next time you go to look for them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    tahini 3 tablespoons 256.5 11.7855 8.0145 21.6
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt - - - -

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



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