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Eggplant (Aubergine) Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0605
Energy (kCal)484.3028
Carbohydrates (g)0.4921
Total fats (g)54.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score the eggplant and bake in the microwave for 12 minutes. | 2. Cool eggplant and split open. | 3. Discard skin and seeds. | 4. Scoop out all the flesh into a food processor. | 5. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. | 6. Process until creamy. | 7. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. | 8. Serve with toasted, seasoned pita pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 2 crushed - - - -
    wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    italian parsley chopped - - - -
    salt - - - -
    pepper ground - - - -
    eggplant 1 - - - -

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



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