Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put rack in the middle of oven and preheat oven to 350°F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes. | 2. Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin. | 3. Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl. | 4. Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom. | 5. Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks. | 6. Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish. | 7. Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil cooking spray			flavored	-	-	-	-
eggplant	1	halved		-	-	-	-
egg	6		separated	429.0	2.16	37.68	28.53
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
lemon juice	2 1/2	tablespoons		8.3875	2.6306	0.1334	0.0915
salt	1	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
mint			chopped	-	-	-	-
yogurt				-	-	-	-

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