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Eggplant-Hummus Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3358
Energy (kCal)21.0215
Carbohydrates (g)3.7212
Total fats (g)0.7071
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel. | 2. Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth. | 3. Serve cold with toasted flat bread triangles or sliced pita bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    chick pea 4 cups canned drained - - - -
    garlic clove 4 peeled - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    cayenne 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    parsley 1/2 cup minced 10.8 1.899 0.8909999999999999 0.237
    salt - - - -

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



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