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Smoky Eggplant and Chickpea Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.0215
Energy (kCal)2313.072
Carbohydrates (g)304.348
Total fats (g)83.9034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F Heat a grill pan to high. | 2. Using a fork, poke eggplant five or six times so it won't explode when it cooks. Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes. Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes Remove eggplant and allow it to sit at room temperature until cool enough to handle. Peel away skin and discard. | 3. Cut peeled eggplant into pieces so it will fit into a food processor or blender. Add chickpeas along with remaining ingredients and blend until smooth. If too thick, add water 1 tablespoon at a time, until mixture reaches desired consistency. Taste and make any adjustments to seasoning with lemon juice, salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    chickpea 15 ounces drained rinsed low sodium 1607.4162 267.6901 87.0471 25.6846
    tahini 1/2 cup 684.0 31.428 21.372 57.6
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    extra virgin olive oil 2 tablespoons - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    garlic clove 1 chopped - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili paste 1/4 teaspoon ground - - - -
    parsley - - - -
    sea salt 3/4 teaspoon - - - -
    black pepper 1 pinch ground 0.3608 0.0919 0.0149 0.0047

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



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