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Baba Ganoush - the Best in the World!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4953
Energy (kCal)369.3222
Carbohydrates (g)22.9565
Total fats (g)29.0206
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a medium-hot fire in a charcoal grill. | 2. Preheat an oven to 375°F. | 3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. | 4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. | 5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. | 6. Remove from the oven, let cool slightly, and peel off and discard the skin. | 7. Place the eggplant flesh in a bowl. | 8. Using a fork, mash the eggplant to a paste. | 9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. | 10. Season with salt, then taste and add more tahini and/or lemon juice, if needed. | 11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. | 12. Drizzle the olive oil over the top and sprinkle with the parsley. | 13. Place the olives around the sides. | 14. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    cumin 1 pinch ground 0.4922 0.0581 0.0234 0.0292
    salt - - - -
    extra virgin olive oil 1 tablespoon - - - -
    flat leaf parsley 1 tablespoon chopped - - - -
    black olive 1/4 cup brine-cured - - - -

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



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