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Baba Ghanouj (Roast Eggplant Puree)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.2942
Energy (kCal)1301.502
Carbohydrates (g)55.5998
Total fats (g)114.212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature. | 2. When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes. | 3. Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 3 - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    tahini 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salt 1 1/2 1/2 - - - -

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



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